Lobster Thermidor

Ingredients

• 3 cups water
• 4 large lobster tails (about 28 ounces)
• 2 cups nonfat milk
• 1 teaspoon olive oil
• 3 tablespoons chopped shallots (about 1 large)
• 16 ounces sliced mushrooms
• 3 tablespoons dry sherry
• 1 1/2 tablespoons flour
• 1/4 teaspoon fresh ground black pepper
• 1 dash white pepper
• 1 tablespoon chopped fresh basil
• 2 teaspoons chopped fresh tarragon
• 3 tablespoons whipping cream
• 1/4 teaspoon kosher salt
• cooking spray
• 3/4 cup shredded reduced-fat reduced-sodium swiss cheese
• 2/3 cup panko
• 2 teaspoons unsalted butter

Directions

1. 1

   Bring 3 cups water to a boil in a stockpot. Place a vegetable steamer or rack in bottom of pan. Add lobster tails. Cover and steam for 8 minutes or until done.

2. 2

   Cool to room temperature.

3. 3

   Remove meat from shells (save shells); chop meat into bite-sized pieces.

4. 4

   Cover and chill.

5. 5

   Place lobster shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or rolling pin.

6. 6

   Combine shells and milk in a small saucepan over medium heat. Bring to a simmer; cook 5 minutes (do not boil).

7. 7

   Remove from heat; cover and let stand 30 minutes.

8. 8

   Strain mixture through a fine mesh sieve into a bowl; discard solids. Set aside.

9. 9

   Preheat oven to 450°.

10. 10

    Heat oil in a large nonstick skillet over medium-high heat.

11. 11

    Add shallots; sauté 2 minutes or until soft.

12. 12

    Add mushrooms; sauté 4 minutes or until liquid begins to evaporate.

13. 13

    Stir in sherry, and cook 1 minute.

14. 14

    Combine reserved milk mixture, flour, black pepper, and white pepper in a small bowl; stir with a whisk until smooth.

15. 15

    Add milk mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly.

16. 16

    Stir in basil and tarragon; cook for 1 minute, stirring occasionally.

17. 17

    Add reserved lobster meat, cream, and salt, stirring to combine.

18. 18

    Divide mixture evenly among each of 4 (1 1/2-cup) gratin dishes coated with cooking spray.

19. 19

    Combine cheese, panko, and melted butter in a small bowl; toss to combine.

20. 20

    Sprinkle 1/4 of the panko mixture over each gratin.

21. 21

    Bake for 12 minutes or until topping is browned.