Looking to test your culinary prowess? Try this classic french recipe and create an unforgettable meal.

INGREDIENTS

Main Components

  • Whole lobster, cooked, split in half: 1 ea (special on CULLS w/ FREE Shipping)
  • Butter: 2 Tbsp
  • Shallots, minced: 1 ea
  • Lobster, fish or chicken stock: 1 ¼ cup
  • White wine: ¼ cup
  • Sherry: ¼ cup
  • Cream, reduced by half: ¼ cup
  • Spicy mustard: ½ tsp
  • Lemon juice: 1 Tbsp
  • Tarragon, minced: 1 Tbsp
  • Parsley, minced: 1 Tbsp
  • Salt & FGBP: t.t.
  • Paprika: ¼ tsp
  • Parmesan, grated: ¼ cup

METHOD

Main Components

  1. Turn your oven to broil.
  2. Cook your lobster in a large pot of heavily salted water for 7 minutes and shock in ice water. Once it is cool remove the claws and split it down the middle using a large heavy duty chefs knife.
  3. Remove the meat from the claws. Also remove the tail and body meat while discarding any less desirable parts. Clean the shell out but keep it intact.
  4. Chop all of the lobster meat up into small bite sized pieces and stuff back into the shells evenly.
  5. Reduce your cream by half in a small sauce pot.
  6. In a wide pot over medium heat melt the butter.
  7. Add in shallots and cook low and slow until they become tender and translucent. This should take about 5-8 minutes.
  8. Once the shallots have sweated down deglaze the pan with white wine and sherry. Bring the mixture up to a boil and cook until “dry.”
  9. Add in stock and cream and return to a boil.
  10. Reduce the sauce down to a simmer and add in mustard, lemon juice, herbs, salt, black pepper and paprika.
  11. Cook until the sauce has reduced by half.
  12. Arrange the lobster halves on a baking sheet.
  13. Carefully spoon sauce over the lobster meat and top with grated parmesan.
  14. Broil for 3-4 minutes until the tops are golden brown and bubbly.
  15. Serve immediately.

EQUIPMENT

  • Large pot
  • Small sauce pot
  • Wide sauce pot
  • Baking sheet9i’k 7m