Lobster Thermidor for Two

Personally, if I were in charge National Lobster Thermidor Day would be February 14th. I mean, what is more romantic than lobster? Especially Lobster Thermidor.

But then again, maybe it’s a good thing the two aren’t the same. First, I can do a test run before the big romantic day, and second why limit romance to just one day?

Years ago, Hubby sent me flowers for no reason at all. When I asked him, he said being married to me was like Valentine’s Day everyday. Wow. It’s something I’ve never forgotten.

Lobster Thermidor for Two
2 Lobster Tails
1/2 cup White Onion, minced
1/4 cup White Cheddar, shredded
2 tablespoons fresh Parsley, minced
Lemon wedges , for garnish
4 tablespoons Butter, divided
Creole Seasoning as needed
1 teaspoon Minced Garlic
1-1/2 tablespoons Flour
1/4 cup White Wine
1/2 cup Milk
1/4 cup Parmesan
1 tablespoon fresh Lemon Juice
Salt to taste
White Pepper to taste
1/4 cup Breadcrumbs

Use kitchen scissors to cut open underside of tails. Carefully remove lobster meat from the shells without destroying it. Set shells aside. Chop the lobster meat into bite sized pieces and set aside.

Finely mince onion, divide in half and set aside. Shred Cheddar Cheese, set aside. Mince parsley for garnish, set aside. Cut lemon in half. Cut half in half again for wedges, set aside. The remaining half will be juiced.

Heat oven to 400 degrees.

Place a sauce-pan over medium heat, then add about 1 tablespoon butter. Once butter has melted, add half of the onions and all of the garlic..Stir for about a minute.

Add chopped lobster meat, season lightly with Creole seasoning. Saute for about 2 minutes or until warmed through. Set aside.

Heat a medium skillet with remaining butter over medium heat. Add remaining onions, stir for about 30 seconds then, add flour. Stir over heat for about 2 minutes to cook off raw taste of flour.

Gently add wine to deglaze, followed by milk. Turn off heat, add cheese, more creole seasoning to taste, juice of half a lemon, salt and pepper to taste.

Place lobster shells on a baking sheet, split side up. Add about a tablespoon of sauce into each lobster shell. Divide meat between the shells, Drizzle with sauce. Top with breadcrumbs.

Bake for about 4 minutes or until heated through. Transfer to individual plates. Garnish with parsley and serve with a lemon wedge.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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