Steps:
- Preheat growler to high with rack 6 inches from element.
- Prepare tails by cutting down both sides of the belly (not the meat) to the fan and discard the flap. Remove lobster meat, devein if necessary, and cut into chunks; reserve the shells.
- Melt 2 Tbsp butter in a saute pan over medium heat. Add shallots and cook until fragrant, 2 minutes. Stir in flour and cook 1-2 minutes. Add wine, broth, and cream, increase heat to medium high and reduce sauce by half, about 2 minutes. Add lobster meat and cook until it starts to become firm, 2-3 minutes; season with a pinch of cayenne.
- Stir in lemon juice, tarragon (or chives), and Dijon, then divide lobster meat between reserved shells (or scallop shells), and set on a baking sheet.
- Toss panko and parmesan with 1 Tbsp melted butter, sprinkle over lobster, then broil tails until topping is browned and lobster is heated through, 2-3 minutes.
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