August 20, 2016
Comfort Food, Dinner, Lunch,
Main Dish, Sauce, Shellfish, Lobster, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Stove Top, No Eggs, Wine, Spicy more
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"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"
In a bowl, place lobster meat and sprinkle with lemon juice.
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.
Bring the milk to a boil ( in the microwave is fine)- set aside.
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.
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.
Add the above mixture to the warm mixture in the dutch oven - stir well and cook a few minutes.
Stir in the Gruyere and allow it to melt - taste the sauce and add more salt and pepper to your liking.
Add the lobster and cook for a few minutes - then serve.
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