We may earn money or products from the companies mentioned in this post.
Last summer, I enticed a few friends/family to use the waterslide right into an outdoor pool which, I must say, was not that warm. Kinda cold. Frigid, actually. My promise was to cook them a lobster dinner…and last weekend that lobster dinner finally happened! We had eight lobster tails, and I made three recipes. Don’t be intimidated by lobster…we found it on sale, a pack of four tails for between $7 and $8, so we bought two packs. All the other ingredients I had on hand, so as long as plain lobster isn’t the ONLY dish you serve, these eight tails easily fed five people.
This will be the first of my lobster series. The first, Lobster Thermidor, follows:
.
Lobstars! Part One - Lobster Thermidor
Ingredients
- 2 lobster tails
- 3 Tbsp butter
- 1 onion, finely chopped
- 2 Tbsp all-purpose flour
- ¼ cup white wine
- ¼ cup milk
- ¼ cup grated cheddar
- ½ tsp paprika
- 2 Tbsp Parmesan cheese
Instructions
- Bring a pot of water, with 3 to 4 inches of water, to a boil. Add lobster tails and boil 7 to 8 minutes. Drain. Cut the tails in half lengthwise, and pull out the lobster meat and chop into pieces.
- Preheat your broiler to high.
- In a small pot, melt 1.5 Tbsp butter. Add the onion and cook until soft. Add the flour and cook, stirring, 1 to 2 minutes. Slowly stir in the wine, then the milk. Remove the sauce from the heat and stir in the cheese and paprika. Season with salt and pepper.
- In a separate pan, melt the other 1.5 Tbsp butter, and saute the chopped lobster meat for 1 to 2 minutes. Stir the lobster into the sauce.
- Spoon the lobster mixture into the lobster shells in a casserole dish. Sprinkle over the Parmesan cheese. Broil on high until golden and bubbling, about 2 to 3 minutes. Serve hot!
Check out the other two courses of this lobster dinner:
[…] Lobster Thermidor […]
[…] Lobster Thermidor […]