Lobster Tails Thermidor

Ingredients:

1 to 1 ½ pounds raw lobster tails
4 Tbs butter, divided
1 shallot or small white onion, finely chopped
2 Tbs all-purpose flour
¼ cup sherry or dry white wine
½ cream or half and half
1 Tbs Dijon or spicy mustard
1 Tbs lemon juice
1/3 cup shredded parmesan cheese
1 teaspoon Creole seasoning or paprika

Prepare lobster:  Bring water in a large pot to boil.  In order to keep the lobster tail from curling during cooking, insert a skewer lengthwise under the membrane to hold it straight.  Add the lobster tails to water and boil for 8 to 10 minutes.  Remove the lobster tails from the water and place in a bowl of ice water to stop the cooking process.  Use scissors to cut away membrane from underside of shells.  Carefully remove all the meat and save the shells.  Cut the meat in to small pieces and set aside.

 
Prepare sauce:  Bring both a medium skillet and small saucepot to medium heat.  Melt 2 Tbs of butter to saucepot, add shallot and cook for 3 – 5 minutes.  Melt 2 Tbs of butter in the skillet and sauté lobster meat while preparing the rest of the sauce.  Preheat your broiler to high.

  Gradually stir flour in to the saucepot.  Add wine and lemon juice, whisk, and simmer for 3 minutes.  Then add milk and mustard.  Whisk together.  Remove sauce from heat and stir in cheese and Creole seasoning or paprika.  Once the liquid has cooked off the lobster meat, pour sauce in to skillet and stir to combine.  Season with salt and pepper.  

 Arrange the lobster shells in a shallow casserole dish.  Scoop mixture in to shells and top with more cheese if desired.  Broil on high for 2 to 3 minutes or until golden brown.  Serve on bed of mixed baby greens (the bitterness of the greens really completes the palate of this dish.)