Lobster & Shrimp Thermidor
The second lobster dish that I cooked this week was Lobster Thermidor. This recipe took a bit longer than the Butter Poached Lobster & Shrimp recipe. I added shrimp to this recipe as well to add some extra substance to the meal, since we didn’t have very much lobster meat. I found this recipe on MyRecipes from Cooking Light, but tweaked it a little. It is a healthier version of a Lobster Thermidor recipe. If I could afford to buy lobster more often, I would cook these two recipes all the time!
- 3 cups water
- 4 large lobster tails
- 2 cups fat-free milk
- 1 tsp olive oil
- 1 large shallot (chopped)
- 3 tbsp dry sherry
- 1 lb raw shrimp (peeled and deveined)
- 1 1/2 tbsp all-purpose flour
- 1/4 tsp ground black pepper
- 2 tbsp chopped fresh basil
- 1/4 tsp salt
- cooking spray
- 3/4 cup shredded reduced-fat Swiss cheese
- 2/3 cup panko (Japanese breadcrumbs)
- 2 tsp unsalted butter
- Bring 3 cups of water to boil in a stockpot and place a vegetable steamer or rack on the bottom of the pot.
- Add the lobster tails, cover, and steam until done (about 8 minutes).
- Cook lobster tails to room temperature, remove meat from tails, and chop into small pieces. Then, cover and chill.
- Place lobster shells in a large zip-lock bag and coarsely crush shells (using a meat mallet or rolling pin).
- Combine the shells and milk in a small sauce pan over medium heat. Bring to a simmer and cook for 5 minutes. (Do not let it boil.)
- Strain the mixture into a bowl and discard the solids. Set this mixture aside.
- Preheat the oven to 450F. Then, heat oil in large non-stick skillet over medium-high heat. Add the shallots and saute until soft (about 2 minutes). Then, stir in the sherry and cook for an additional minute.
- Combine the reserved milk, flour, and black pepper and whisk until smooth.
- Add milk mixture and shrimp to pan and bring to a boil. Cook until thickened (about 1 minute), stirring constantly.
- Stir in the basil and cook for an additional minute.
- Add the lobster meat and salt, stirring to combine.
- Cook until liquid has thickened a bit more (about 2 minutes). Then divide the mixture evenly among 4 small gratin dishes coated with cooking spray.
- Melt the butter. Then, combine the cheese, panko, and melted butter in a small bowl.
- Sprinkle 1/4 of the cheese mixture on top of each gratin.
- Bake at 450F until topping is browned (about 10-12 minutes).
- Serve over rice and enjoy!