While visiting my favorite Caribbean destination, Turks and Caicos, I came across this recipe. It is deceptively simple to make and a real crowd pleaser. I choose to use lobster tails as they are much easier to work with, rather than a full lobster. One trick I learned is to skewer the lobster tail with a wooden skewer to keep the tails from curling while boiling.
Lobster Thermidor
Ingredients
- 4 lobster tails
- 2 tablespoons butter
- 1 shallot, finely chopped
- 2 cloves garlic finely chopped
- 4 Crimini mushrooms chopped small
- 2 counces white wine
- 3 1/2 ounces heavy cream
- 1/2 teaspoon dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- salt and freshly ground black pepper to taste
- 1/4 cup freshly grated Parmesan cheese
Directions
Skewer each lobster tail with a wooden skewer, cutting if needed to fit in the pot.
Boil the lobster tails for 5 minutes. Removing and rinsing with cold water for easier removal of the lobster meat.
Using kitchen shears, cut the portion of the lobster where the legs are. Remove the meat from the tail and dice into small bitesize pieces. Set aside.
Melt the butter in a large skillet over medium heat. Add the shallot, garlic and mushroom; cook and stir until tender.
Mix in the lemon juice and white wine and then slowly stir in the cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, parsley, salt and pepper. Stir in the lobster pieces and coat well.
Preheat your oven’s broiler.
Place the lobster shells on a broiling pan, and spoon the lobster mixture evenly into each shell. Sprinkle Parmesan cheese over the top. Broil for 3 to 4 minutes, just until golden brown. Serve immediately.