Lobster Thermidor

December 11, 2020
Created by Chef Casey Bowthorpe
30 minutes
Serves 2
  • 2 lobster tails
  • 2 Tbsp safflower oil
  • 1 shallot, diced
  • 1 portabello mushroom, gills removed and diced
  • 2 Tbsp cognac
  • 1 Tbsp butter
  • 1/2 tsp paprika
  • 1 tsp dried tarragon
  • 1 Tbsp sherry or white wine vinegar
  • 2 Tbsp all-purpose flour
  • 3/4 cup vegetable broth
  • 1/4 cup half-and-half
  • 2 Tbsp grated parmesan cheese

Preheat oven to 350°.

Using kitchen shears, cut off underside of lobster tail shells to expose meat (where legs connect). Place on a baking sheet, shell side down. Drizzle with olive oil and season with salt and pepper. Transfer to oven and roast for 10 minutes.

Meanwhile, in a frying pan over medium heat, add oil. When oil shimmers, add shallots and mushrooms and cook until starting to brown, about 3 minutes. Remove pan from heat. Carefully pour cognac into pan and light on fire. Shake pan back and forth until flames subside. Return to medium heat, stir sauce, scraping up any browned bits that have formed on bottom of pan, and reduce until almost a syrup.

Add butter and let melt. Add paprika, tarragon, and vinegar. Add flour and stir to combine. Add vegetable broth and stir until incorporated. Add half-and-half and stir to combine. Season with salt and pepper.

Remove tails from oven and let cool. Remove lobster meat from shells. Dice meat and add to mushroom mixture. Transfer mixture back to shells and sprinkle with cheese. Transfer to oven, turn oven to broil, and let cheese melt. Remove from oven and let rest for 5 minutes before eating.