Ingredients
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4 (4 ounce) lobster tails
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3 tablespoons butter, divided
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2 tablespoons minced shallots
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Salt, to taste
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1 ½ cups diced mushrooms (Optional)
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1 tablespoon all-purpose flour
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2 tablespoons cognac or brandy
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½ cup whole milk
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2 tablespoons creme fraiche or heavy cream
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1 tablespoon chopped fresh tarragon
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Cayenne pepper, to taste
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2 teaspoons fine dried bread crumbs
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2 teaspoons freshly grated Parmigiano-Reggiano cheese
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2 teaspoons melted butter
Directions
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Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.
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Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.
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Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.
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Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool.
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Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.
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Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake.
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Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended.
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Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells.
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Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.
Chef John
Chef's Note
This recipe makes 2 main dish or 4 appetizer-size portions.
Nutrition Facts (per serving)
590 | Calories |
35g | Fat |
14g | Carbs |
41g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 590 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 22g | 108% |
Cholesterol 220mg | 73% |
Sodium 1008mg | 44% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 1g | 3% |
Total Sugars 5g | |
Protein 41g | 83% |
Vitamin C 2mg | 2% |
Calcium 220mg | 17% |
Iron 1mg | 8% |
Potassium 926mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.