LOBSTER THERMIDOR WITH CREAMY TARRAGON SAUCE

Lobster Thermidor with Creamy Tarragon Sauce image

Number Of Ingredients 13

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1 pound Two Lobster tails, 8 oz each
2 tablespoon Unsalted butter, melted
1 tablespoon Shallots, minced
1 tablespoon All purpose flour
1/4 cup Dry white wine
1/4 cup Chicken broth
1/4 cup Heavy cream
2 tablespoon Fresh lemon juice
1 tablespoon Fresh tarragon or chives, chopped
1 teaspoon Dijon mustard
3 tablespoon Panko bread crumbs
2 tablespoon Grated parmesan
1 tablespoon Unsalted butter, melted

Steps:

Preheat growler to high with rack 6 inches from element.
Prepare tails by cutting down both sides of the belly (not the meat) to the fan and discard the flap. Remove lobster meat, devein if necessary, and cut into chunks; reserve the shells.
Melt 2 Tbsp butter in a saute pan over medium heat. Add shallots and cook until fragrant, 2 minutes. Stir in flour and cook 1-2 minutes. Add wine, broth, and cream, increase heat to medium high and reduce sauce by half, about 2 minutes. Add lobster meat and cook until it starts to become firm, 2-3 minutes; season with a pinch of cayenne.
Stir in lemon juice, tarragon (or chives), and Dijon, then divide lobster meat between reserved shells (or scallop shells), and set on a baking sheet.
Toss panko and parmesan with 1 Tbsp melted butter, sprinkle over lobster, then broil tails until topping is browned and lobster is heated through, 2-3 minutes.