Lobster Thermberg

I asked for opinions about this, but after doing research I found I liked things about both Lobster Newberg and Lobster Thermidor, so I did a mash-up. First, quality ingredients – I got my lobsters at Crosby’s Crabs. This is a special occasion dish because of the lobster cost but also the richness of the dish. Now, I know that the traditional has cognac, but I swapped that out for sherry and switched out the heavy cream for milk to lighten the dish up. Now, I know cayenne pepper is not traditional but a pinch of that wakes up the taste buds and plays well with the sherry. I hope you like it. Happy New Year.

2 1 1/2 to 2 pound lobsters 🦞
2 tablespoons butter
2 tablespoons shallot
1/2 teaspoon minced garlic
2 tablespoons flour
8 ounces whole milk
1/2 cup Romano cheese
1/4 cup dry sherry
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 1/2 teaspoons tarragon
1 tablespoon mustard
2 tablespoons parsley
1/4 cup Gruyère cheese
2 tablespoons parsley

I cheated. I had Crosby’s Crabs par cook the lobster for 5 minutes. I hate having to dispatch them at home. If you must do it at home, heat 2 quarts of water in a kettle to boiling hot and add 1/4 cup of vinegar. Place lobsters in a 9 x 13 dish and pour liquid over lobsters and cover and let sit for 10 minutes.

Remove lobster and with a cleaver or big heavy knife split lobster in half from head to tail. Crack claws and set aside. Do this over paper towel – it will be messy. Set aside.

Preheat oven to 350.

In a two-quart saucepan on medium, add butter and melt.

Add shallots and cook for 3 minutes and add garlic stirring occasionally.

Add flour, whisking constantly and cook for 5 minutes.

Add milk and whisk until smooth.

Add Romano cheese and whisk.

Add sherry, mustard, and cayenne pepper.

Add tarragon and stir.

Place split lobster on a foil lined baking sheet. One lobster per sheet.

Top with sauce and bake for 15 minutes; internal temp should be 140. DO NOT OVER COOK!

Top with parsley.

Serve with bread to dip and a vegetable.