LOBSTER THERMIDOR
INGREDIENTS: SERVES 4 • 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 DIRECTIONS: 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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