Australia has an endless supply of lobster!

	•	3 cups water
	•	4 large lobster tails (about 28 ounces) or MORETON BAY BUGS
	•	2 cups non-fat 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 pepperr
	•	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 bread crumbs
	•	2 teaspoons unsalted butter

	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.	Cool to room temperature.
	3.	Remove meat from shells (save shells); chop meat into bite-sized pieces.
	4.	Cover and chill.
	5.	Place lobster shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or rolling pin.
	6.	Combine shells and milk in a small saucepan over medium heat. Bring to a simmer; cook 5 minutes (do not boil).
	7.	Remove from heat; cover and let stand 30 minutes.
	8.	Strain mixture through a fine mesh sieve into a bowl; discard solids. Set aside.
	9.	Preheat oven to 450°.
	10.	Heat oil in a large nonstick skillet over medium-high heat.
	11.	Add shallots; sauté 2 minutes or until soft.
	12.	Add mushrooms; sauté 4 minutes or until liquid begins to evaporate.
	13.	Stir in sherry, and cook 1 minute.
	14.	Combine reserved milk mixture, flour, black pepper, and white pepper in a small bowl; stir
with a whisk until smooth.
	15.	Add milk mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly.
	16.	Stir in basil and tarragon; cook for 1 minute, stirring occasionally.
	17.	Add reserved lobster meat, cream, and salt, stirring to combine.
	18.	Divide mixture evenly among each of 4 (1 1/2-cup) gratin dishes coated with cooking spray.
	19.	Combine cheese, panko, and melted butter in a small bowl; toss to combine.
	20.	Sprinkle 1/4 of the panko mixture over each gratin.
	21.	Bake for 12 minutes or until topping is browned.

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