Lobster Thermidor for Two

with creamy tarragon sauce

Lobster tails are always sold frozen because once a lobster is killed, it begins to deteriorate. To preserve their quality, most tails are flash-frozen on the boat.

Makes 2 servings Total time: 30 minutes

PREPARE:

2

MELT:

2 1 1 1/4

Tbsp. unsalted butter Tbsp. minced shallots Tbsp. all-purpose flour cup each dry white wine, low-sodium chicken broth, and heavy cream

Salt and cayenne pepper to taste

STIR IN:

2 1

1

TOSS:

3 2 1 frozen lobster tails (8 oz., each), thawed Tbsp. fresh lemon juice Tbsp. chopped fresh tarragon or chives tsp. Dijon

Tbsp. panko

Tbsp. grated Parmesan Tbsp. unsalted butter, melted

Preheat broiler to high with rack 6 inches from element.

Prepare tails by cutting down both sides of the belly (not the meat) to the fan and discard the flap. Remove lobster meat, devein if necessary, and cut into chunks; reserve shells.

Melt 2 Tbsp. butter in a sauté pan over medium heat. Add shallots and cook until fragrant, 2 minutes. Stir in flour and cook 1–2 minutes. Add wine, broth, and cream, increase heat to medium-high, and reduce sauce by half, about 2 minutes. Add lobster meat and cook until it starts to become firm, 2–3 minutes; season with salt and cayenne.

Stir in lemon juice, tarragon, and Dijon, then divide lobster meat between reserved shells, and set on a baking sheet.

Toss panko and Parmesan with 1 Tbsp. melted butter, sprinkle over lobster, then broil tails until topping is browned and lobster is heated through, 2–3 minutes.

Per serving: 364 cal; 26g total fat (16g sat); 218mg chol; 646mg sodium; 6g carb (0g fiber, 1g total sugars); 23g protein

Cook lobster meat just until it turns opaque and starts to get firm, being careful not to overcook it.

Cut down both sides of belly to the tail fan and remove the flap, then pull out the meat.