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Fish | |
| Four 8-ounce lobster tails 4 tablespoons unsalted butter 1 shallot, finely chopped 1 clove garlic, finely chopped 2 tablespoons all-purpose flour 3/4 cup dry white wine 1 cup seafood or fish stock 1/2 cup heavy cream 1 teaspoon English mustard 2 tablespoons finely chopped fresh parsley 1 tablespoon lemon juice 1 teaspoon finely chopped fresh tarragon 1/2 cup grated Parmesan 1/4 cup panko breadcrumbs | |
| Preheat the broiler on low with the rack set in the middle of the oven. Line a sheet tray with aluminum foil. In a pot fitted with a steamer basket, bring 3 inches water up to a rolling simmer. Place the lobster tails in, then cover with a tight-fitting lid. Steam until the meat easily pulls away from the shells, 4 to 5 minutes. Submerge the tails in an ice bath (a bowl with ice and cold water) until completely cooled. Drain and allow to dry on a paper towel-lined tray. Using kitchen shears, cut the soft underside of the tail to expose the meat. Remove the tail meat and cut into bite-sized pieces. Arrange the hollowed tails on the sheet tray cut side up, then set aside. In a medium skillet, melt the butter. Saute the shallots until translucent, 4 to 5 minutes, then add the garlic and cook for another minute more. Add the flour and cook, stirring, 1 to 2 minutes. Deglaze the pan with the wine, then reduce until the skillet is almost dry. Add the fish stock and bring to a simmer, then add the cream and mustard. Reduce for 2 to 3 minutes, then add the parsley, lemon, tarragon, 1/4 cup Parmesan and the reserved lobster meat. Toss to heat the lobster through, then remove from the heat. In a small bowl, combine the breadcrumbs and remaining 1/4 cup Parmesan. Divide the lobster filling evenly among all the tail shells, then top with a generous sprinkling of the breadcrumb mixture. Broil until browned on top, 3 to 4 minutes. | |
Unrated | |
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