Kardea Brown’s Lobster Tail Thermidor | Delicious Miss Brown | Food Network

Kardea’s take on this classic French dish is so simple to make and incredibly impressive for guests. Sweet lobster meat is coated in a luscious wine and butter sauce and tossed with fresh herbs, then stuffed back into the shells and broiled with Parmesan and panko for a crispy topping.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Lobster Tail Thermidor
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 5 min (includes drying time)
Active: 45 min
Yield: 4 servings

Ingredients

Four 8-ounce lobster tails
4 tablespoons unsalted butter
1 shallot, finely chopped
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
3/4 cup dry white wine
1 cup seafood or fish stock
1/2 cup heavy cream
1 teaspoon English mustard
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon finely chopped fresh tarragon
1/2 cup grated Parmesan
1/4 cup panko breadcrumbs

Directions

Preheat the broiler on low with the rack set in the middle of the oven. Line a sheet tray with aluminum foil.

In a pot fitted with a steamer basket, bring 3 inches water up to a rolling simmer. Place the lobster tails in, then cover with a tight-fitting lid. Steam until the meat easily pulls away from the shells, 4 to 5 minutes. Submerge the tails in an ice bath (a bowl with ice and cold water) until completely cooled. Drain and allow to dry on a paper towel-lined tray. Using kitchen shears, cut the soft underside of the tail to expose the meat. Remove the tail meat and cut into bite-sized pieces. Arrange the hollowed tails on the sheet tray cut side up, then set aside.

In a medium skillet, melt the butter. Saute the shallots until translucent, 4 to 5 minutes, then add the garlic and cook for another minute more. Add the flour and cook, stirring, 1 to 2 minutes. Deglaze the pan with the wine, then reduce until the skillet is almost dry. Add the fish stock and bring to a simmer, then add the cream and mustard. Reduce for 2 to 3 minutes, then add the parsley, lemon, tarragon, 1/4 cup Parmesan and the reserved lobster meat. Toss to heat the lobster through, then remove from the heat.

In a small bowl, combine the breadcrumbs and remaining 1/4 cup Parmesan. Divide the lobster filling evenly among all the tail shells, then top with a generous sprinkling of the breadcrumb mixture. Broil until browned on top, 3 to 4 minutes.

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Kardea Brown’s Lobster Tail Thermidor | Delicious Miss Brown | Food Network

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