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 |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| 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 |