Lobster Thermidor

I don't eat a lot of lobster.

As in, up until, say, a couple weeks ago, I had never even tried lobster.  Crazy, right? 

Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced.  So, as a result, we really don't have a lot of occasions that call for lobster around here.

Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes.  For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days.  Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.

 

I'm not going to lie when I say that the look of this recipe made me a little... nervous.  At least, at first.  Something about the look and preparation made me iffy.  As in, I kind of thought it was like a twice baked potato or something.  I don't know, maybe I am exaggerating, or I just have a crazy, messed up imagination.  Whatever it is, the only thing that pulled me in was the ingredients, which I felt like I could taste through my computer...

 

Now, that is DEFINITELY my crazy, messed up imagination.

 

It just sounded so good that I couldn't overlook it.  And, boy, am I glad I did!  This is basically like a super-rich, over-the-top lobster mac & cheese (without the mac) stuffed into a lobster shell and baked.  There's cheese and lobster and terragon and white wine and bread crumbs...

 

Basically all the things that make a crazy indulgent dinner... but still incredibly easy to make.

 

That's kind of my favorite dinner... indulgent, tasty and super easy.

 

Ergo, this is my new favorite dinner.

 

 

 

 

 

 

 

 

 

Lobster Thermidor

 

2 lobsters

1 tbsp olive oil

1/2 white onion

2 tbsp garlic

3 tbsp butter

3 tbsp flour

1 1/2 cup milk

1/4 white wine

2 tbsp Dijon mustard

1 tsp dried tarragon

Salt & Pepper to taste

1 cup grated Cheddar cheese

1/4 cup Italian-style Panko bread crumbs

1 tbsp melted butter

 

 

 

Cook lobsters in boiling water.  Crack lobsters in half and scoop out all meat.  Save the halved shells.

 

Cook onions in sauce pan over medium heat in olive oil for 3-5 minutes, or until fragrant and translucent.  Add garlic and cook an additional minute.

 

Add butter and let melt.  Stir in flour and cook for 1-2 minutes to create a roux. 

 

Stir in milk and white wine and continue stirring until thickened.  Add in Dijon, tarragon, cheddar and seasoning.  Cook until cheese has melted and sauce is smooth.  Remove from heat and stir in lobster meat.

 

Preheat oven 350F.

 

Place shells on a baking sheet with inside shell facing up to make a bowl shape.  Spoon cheesy lobster mixture into each shell. 

 

Combine melted butter and Panko crumbs.  Sprinkle bread crumbs over the top of each lobster half.

 

Bake for 8-10 minutes or until bread crumbs are golden brown.