Lobster Thermidor

 

4 Rock Lobster Tails

olive oil

1 cup shallots, finely chopped

1/4 cup sweet sherry

3 tablespoons butter

2 tablespoons flour

1 cup fish stock

1/2 cup heavy cream

1 tablespoon fresh tarragon

2-3 tablespoons parmesan, freshly grated

salt & pepper to taste

1. cut each lobster tail up the center of underside to expose flesh. Place tails on a lined baking sheet bottom side up. Brush with olive oil, and bake at 400° for 15 to 20 minutes

2. let tails cool, cut  rest of underside shell to expose all flesh, and remove cooked flesh making sure not to break the shell. You will need it for presentation. Roughly chop flesh and set aside

3. melt 1 tablespoon butter, and cook shallots until translucent. Add sherry and reduce to half. Set aside

4. in the same pan, melt remaining  butter, add flour and stir until you have a paste.  Cook for one minute. Slowly add fish stock, whisk. Add shallots, and finally add heavy cream. Stir until sauce has thickened. 

5. add cooked lobster and tarragon. Season with salt and pepper

6. return lobster mixture to shells, top with cheese and place under broiler until cheese has browned