Name: Chef John's Lobster Thermidor
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Lobster tails - 4 (4 ounce); Butter, divided - 3 tablespoons; Minced shallots - 2 tablespoons; Salt, to taste - 2 tablespoons; Diced mushrooms (Optional) - 1 ½ cups; All-purpose flour - 1 tablespoon; Cognac or brandy - 2 tablespoons; Whole milk - ½ cup; Creme fraiche or heavy cream - 2 tablespoons; Chopped fresh tarragon - 1 tablespoon; Cayenne pepper, to taste - 1 tablespoon; Fine dried bread crumbs - 2 teaspoons; Freshly grated Parmigiano-Reggiano cheese - 2 teaspoons; Melted butter - 2 teaspoons

Ingredients for - Chef John's Lobster Thermidor

1. Lobster tails 4 (4 ounce)

2. Butter, divided 3 tablespoons

3. Minced shallots 2 tablespoons

4. Salt, to taste 2 tablespoons

5. Diced mushrooms (Optional) 1 ½ cups

6. All-purpose flour 1 tablespoon

7. Cognac or brandy 2 tablespoons

8. Whole milk ½ cup

9. Creme fraiche or heavy cream 2 tablespoons

10. Chopped fresh tarragon 1 tablespoon

11. Cayenne pepper, to taste 1 tablespoon

12. Fine dried bread crumbs 2 teaspoons

13. Freshly grated Parmigiano-Reggiano cheese 2 teaspoons

14. Melted butter 2 teaspoons

How to cook deliciously - Chef John's Lobster Thermidor

1 . Stage

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.

2 . Stage

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.

3 . Stage

Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.

4 . Stage

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.

5 . Stage

Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.

6 . Stage

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.

7 . Stage

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.

8 . Stage

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.

9 . Stage

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