Sherried Lobster Tails Thermidor Recipe
Ingredients
5 pounds frozen lobster tails (1 or 2 per person, depending on their size)
3 tablespoons butter
1 1/4 cups sherry
2 1/2 teaspoons dry mustard
1 1/2 tablespoons minced chives
1 1/2 tablespoons each chopped fresh tarragon and parsley (or about 1/2 teaspoon each of the dried herbs)
Salt and pepper
1 1/4 cups whipping cream
Grated Parmesan cheese
Directions
Thaw lobster tails and boil in salted water 20 minutes, or until tender.
Remove meat from shells, and dice.
In a saucepan, melt butter; add lobster meat and sherry, and simmer 10 minutes.
Add mustard, chives, tarragon, parsley, and salt and pepper to taste.
Stir in cream; then heat, but do not allow to boil.
Fill lobster tail shells with creamed mixture, place in a shallow baking pan, and sprinkle generously with cheese.
Bake in hot oven (400°) for 15 minutes, or until cheese is melted.(You can prepare the lobster tails, up to the point of baking, ahead of time; then pop into the oven after your guests arrive.)
Remove meat from shells, and dice.
In a saucepan, melt butter; add lobster meat and sherry, and simmer 10 minutes.
Add mustard, chives, tarragon, parsley, and salt and pepper to taste.
Stir in cream; then heat, but do not allow to boil.
Fill lobster tail shells with creamed mixture, place in a shallow baking pan, and sprinkle generously with cheese.
Bake in hot oven (400°) for 15 minutes, or until cheese is melted.(You can prepare the lobster tails, up to the point of baking, ahead of time; then pop into the oven after your guests arrive.)
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