2 COLD water lobster tails
2 T unsalted butter
2 T minced shallots
2 minced garlic cloves
2 tablespoons cognac or brandy
½ cup heavy cream
Salt and pepper TT
1 T Dijon (optional) or mustard powder
1 T minced tarragon
1 T minced parsley
½ cup fresh grated Parmesan
¼ cup fresh shredded gruyere cheese
1. Cut the lobster shells down the center then break the bottom by firmly pressing the sides together.
2. Devein then remove the meat.
3. Cut lobster into bite size pieces and season with salt and pepper, set aside.
4. Place your shells in a pot with an inch of simmering water, cover and steam 5 minutes. Remove and set aside.
5. To a pan, melt butter, add lobster and cook until just opaque. Set aside and back to the pan with the leftover butter, add minced shallot, cook until translucent then add minced garlic. Cook one more minute then deglaze with cognac.
6. Once alcohol is cooked out, add heavy cream, continue cookie until reduced by 25%. Shut off the heat, stir in fresh grated parmesan, minced Tarragon and minced parsley. Season TT then fold the lobster back in.
7. Back to your shells, place a lemon wedge (1 /3 of a lemon) in the openings of the shells then stuff the shells with the with lobster mixture
8. Top with fresh grated Gruyere then broil 5 minutes (about 4 inches from the broiler) or until the cheese is golden brown.
Herb Roasted Potatoes
1. Mix all ingredients well on a sheet pan. Roast 400F 20-30 minutes or until cooked through
Lemon Roasted Asparagus
1. Coat asparagus with olive oil, season with salt and pepper and roast 400 for 5-10 minutes
2. Squeeze lemon juice before serving
2 COLD water lobster tails
2 T unsalted butter
2 T minced shallots
2 minced garlic cloves
2 tablespoons cognac or brandy
½ cup heavy cream
Salt and pepper TT
1 T Dijon (optional) or mustard powder
1 T minced tarragon
1 T minced parsley
½ cup fresh grated Parmesan
¼ cup fresh shredded gruyere cheese
1. Cut the lobster shells down the center then break the bottom by firmly pressing the sides together.
2. Devein then remove the meat.
3. Cut lobster into bite size pieces and season with salt and pepper, set aside.
4. Place your shells in a pot with an inch of simmering water, cover and steam 5 minutes. Remove and set aside.
5. To a pan, melt butter, add lobster and cook until just opaque. Set aside and back to the pan with the leftover butter, add minced shallot, cook until translucent then add minced garlic. Cook one more minute then deglaze with cognac.
6. Once alcohol is cooked out, add heavy cream, continue cookie until reduced by 25%. Shut off the heat, stir in fresh grated parmesan, minced Tarragon and minced parsley. Season TT then fold the lobster back in.
7. Back to your shells, place a lemon wedge (1 /3 of a lemon) in the openings of the shells then stuff the shells with the with lobster mixture
8. Top with fresh grated Gruyere then broil 5 minutes (about 4 inches from the broiler) or until the cheese is golden brown.
Herb Roasted Potatoes
1. Mix all ingredients well on a sheet pan. Roast 400F 20-30 minutes or until cooked through
Lemon Roasted Asparagus
1. Coat asparagus with olive oil, season with salt and pepper and roast 400 for 5-10 minutes
2. Squeeze lemon juice before serving