Lobster Tails Thermador, gluten free

lobster crop 600Rich creamy and deliciously easy lobster tails with buttery cheese sauce & toasted gluten free bread crumbs. Serve with basmati rice and a Caesar salad.

Serves: 4
Prep Time: 10 minutes
Total Time: 35 minutes

4 lobster tails (6-8 ounces each)
8 Tablespoons (1 stick) unsalted butter, divided
1 small white onion, finely chopped (3/4 cup)
2 Tablespoons gluten free flour blend or white rice flour
2 Tablespoons dry sherry
1/2 cup whole milk
1/2 cup grated white cheddar cheese
1/2 teaspoon Dijon mustard
1/2 teaspoon Old Bay Seasoning
2 Tablespoons grated Parmesan cheese
2 Tablespoons fresh gluten free bread crumbs

1. Preheat Broiler: Preheat broiler with rack 6 inches from broiler.

2. Remove Meat from Shells: Cut shells from underside along both edges with kitchen scissors and remove lobster meat.

3. Boil Lobster Shells: Bring a large pot of water to a boil. Reduce heat to simmer and cook lobster tail shells until bright red, 3 minutes. Remove and set aside. While water comes to a boil, saute lobster meat.

4. Chop Lobster: Chop deveined lobster tail meat into 1 inch pieces at an angle and set aside.

5. Saute Lobster: Melt 4 Tablespoons butter in a 12 inch non-stick skillet over medium heat. When butter is melted, add lobster meat and cook, stirring often, until just cooked through, 4 minutes. Remove pan from heat.

6. Saute Onion: Melt remaining 4 Tablespoons butter in a medium saucepan over medium heat. Add onion and cook until soft, stirring often, about 3-5 minutes.

7. Make Sauce: Add flour to onion and stir, cooking 1-2 minutes, to form a roux. Slowly whisk in sherry, then milk. Remove from heat and whisk in sharp cheddar cheese, Dijon mustard and Old Bay seasoning  until cheese is melted. Season with salt and pepper to taste. Pour cheese sauce into lobster and gently stir to combine.

8. Broil Lobster and Serve: Arrange lobster shells in a large dish empty side up. Pour lobster and sauce over prepared shells and sprinkle with Parmesan and bread crumbs. Broil until cheese is bubbly and spotty brown, about 3 minutes. To serve, place a lobster shell on the plate then pour any remaining lobster meat and sauce over the top. Enjoy!

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