- Level: Easy
- Total: 1 hr 5 min (includes drying time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 538
- Total Fat
- 29 g
- Saturated Fat
- 17 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 48 g
- Cholesterol
- 365 mg
- Sodium
- 1304 mg
My take on this classic French dish is so simple to make and incredibly impressive for guests. Sweet lobster meat is coated in a luscious wine and butter sauce and tossed with fresh herbs, then stuffed back into the shells and broiled with Parmesan and panko for a crispy topping. Cousins, if you’re a fan of lobster tails, you must give this recipe a try!
- Level: Easy
- Total: 1 hr 5 min (includes drying time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 538
- Total Fat
- 29 g
- Saturated Fat
- 17 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 48 g
- Cholesterol
- 365 mg
- Sodium
- 1304 mg
Ingredients
Directions
- 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.
