"Great recipe- I served this over noodles. This recipe is for Florida Lobster Tails - be sure to use sharp scissors and cut off membranes completely. You will use 2 pans and one dutch oven to make this, plus something to heat the milk in. The Recipe is a Florida Keys favorite. 30 ounces meat is about 5 or 6 tails"

Original is 4-5 servings

Metric US

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Step by Step Method

Step 1

In a bowl, place lobster meat and sprinkle with lemon juice.

Step 2

In a heavy pan, heat over medium-high, melt 2 Tb butter and lightly saute the lobster until barely cooked- remove lobster and set aside- set aside the pan off the heat.

Step 3

Bring the milk to a boil ( in the microwave is fine)- set aside.

Step 4

In a heavy dutch oven, Melt 4 Tb butter over medium, add the flour and cook stirring constantly, until golden- Add the milk whisking constantly and cook/stir until thickened ( 2-3 minutes). Add the nutmeg and sprinkle with salt and pepper- turn heat down to warm.

Step 5

In first set aside pan, heat the remaining 2 Tb butter medium, add the shallots and cook until golden-deglaze with the wine and cook until reduced by 2/3- whisk in cream, chervil, cayenne and mustard.