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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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A healthier version from Cooking Light December 2006 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 breadcrumbs |
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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