Ingredients
- 30 ounces lobsster tails (Florida Lobster Tail meat, with membranes cut out and cut into pieces)
- 1/2 lemon, squeezed
- 2 cups milk
- 8 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Salt and fresh ground pepper, to taste
- 3 shallots, finely chopped
- 1 cup white wine
- 1 1/2 cups heavy cream
- 1 tablespoon finely chopped chervil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- Nutmeg, pinch
- 1/2 pound Gruyere cheese, grated
How to Make
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Step 1: In a bowl, place lobster meat and sprinkle with lemon juice.
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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.
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Step 3: Bring the milk to a boil ( in the microwave is fine)- set aside.
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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.
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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.
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Step 6: Add the above mixture to the warm mixture in the dutch oven - stir well and cook a few minutes.
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Step 7: Stir in the Gruyere and allow it to melt - taste the sauce and add more salt and pepper to your liking.
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Step 8: Add the lobster and cook for a few minutes - then serve.
We hope you enjoy this recipe!
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