Ingredients
- 3 cups water
- 4 large lobster tails (about 28 ounces)
- 2 cups fat-free milk
- 1 teaspoon olive oil
- 3 tablespoons chopped shallots (about 1 large)
- 2 (8-ounce) packages presliced mushrooms
- 3 tablespoons dry sherry
- 1 1/2 tablespoons all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- Dash of 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 (3 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
- 2/3 cup panko (Japanese breadcrumbs)
- 2 teaspoons unsalted butter
Description
To Save Time, Buy Fresh Lobster Tails And Have Them Steamed At The Store. If Using Whole Lobster, Reserve The Shells To Cook The Meat In, And Use The Body And Claw Shells To Simmer In The Milk.
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