Lobster Tail Thermidor

• PREP TIME
  15 min
• COOK TIME
  30 min
• TOTAL TIME
  45 min
• SERVES
  4

Ingredients

• 4 lobster tails
• 2 tbsp. butter
• 1 tbsp. shallots, minced
• 1 tbsp. flour
• ¼ cup white wine
• ¾ cup milk
• ¼ cup heavy cream
• ½ cup gruyere cheese, shredded
• ½ tsp dry mustard
• 1 tbsp. fresh tarragon, finely chopped
• ½ tsp. salt
• ¼ tsp. black pepper
• Parmesan cheese, grated (for serving)

Instructions

1. Preheat the grill to medium heat.
2. Pull the meat from the lobster tails to separate; replace the meat in the shell. The meat will be grilled in the shell, but this step will make removing the lobster after grilling simple.
3. Grill for about 10 minutes. The lobster will be slightly undercooked in this step to ensure the meat will not be overcooked during the second grilling.
4. Allow the meat to cool, then dice into bite-sizes pieces; set aside. Do not discard shells!
5. In a saucepan, melt butter over medium heat; add shallots and sauté until just translucent and soft.
6. Whisk in the flour and cook the mixture about 2 minutes, stirring constantly to make a light roux.
7. Add the wine, stirring about 30 seconds.
8. Slowly add the milk, stirring constantly until combined. Bring just to a boil, reduce heat and simmer until thickened, about 2-3 minutes.
9. Slowly add the heavy cream, stirring for about 1 minute; add the salt and pepper.
10. Stir in the gruyere cheese until full combined, and then stir in the dry mustard and tarragon. Gently fold in the lobster pieces.
11. Spoon the lobster mixture back into the tails, and then sprinkle with parmesan cheese.
12. Return the tails to the grill shell side-down and cook about 10 minutes. When the sauce begins to bubble and the cheese just browns, they’re ready to serve!

Loving the lobster dishes? Check out our Grilled Lobster Roll recipe for another satisfying seafood dish!