Kardea Brown’s Lobster Tail Thermidor | Delicious Miss Brown | Food Network

Kardea’s take on this classic French dish is so simple to make and incredibly impressive for guests. Sweet lobster meat is coated in a luscious wine and butter sauce and tossed with fresh herbs, then stuffed back into the shells and broiled with Parmesan and panko for a crispy topping.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Lobster Tail Thermidor
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 5 min (includes drying time)
Active: 45 min
Yield: 4 servings

Ingredients

Four 8-ounce lobster tails
4 tablespoons unsalted butter
1 shallot, finely chopped
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
3/4 cup dry white wine
1 cup seafood or fish stock
1/2 cup heavy cream
1 teaspoon English mustard
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon finely chopped fresh tarragon
1/2 cup grated Parmesan
1/4 cup panko breadcrumbs

Directions

Preheat the broiler on low with the rack set in the middle of the oven. Line a sheet tray with aluminum foil.

In a pot fitted with a steamer basket, bring 3 inches water up to a rolling simmer. Place the lobster tails in, then cover with a tight-fitting lid. Steam until the meat easily pulls away from the shells, 4 to 5 minutes. Submerge the tails in an ice bath (a bowl with ice and cold water) until completely cooled. Drain and allow to dry on a paper towel-lined tray. Using kitchen shears, cut the soft underside of the tail to expose the meat. Remove the tail meat and cut into bite-sized pieces. Arrange the hollowed tails on the sheet tray cut side up, then set aside.

In a medium skillet, melt the butter. Saute the shallots until translucent, 4 to 5 minutes, then add the garlic and cook for another minute more. Add the flour and cook, stirring, 1 to 2 minutes. Deglaze the pan with the wine, then reduce until the skillet is almost dry. Add the fish stock and bring to a simmer, then add the cream and mustard. Reduce for 2 to 3 minutes, then add the parsley, lemon, tarragon, 1/4 cup Parmesan and the reserved lobster meat. Toss to heat the lobster through, then remove from the heat.

In a small bowl, combine the breadcrumbs and remaining 1/4 cup Parmesan. Divide the lobster filling evenly among all the tail shells, then top with a generous sprinkling of the breadcrumb mixture. Broil until browned on top, 3 to 4 minutes.

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Kardea Brown’s Lobster Tail Thermidor | Delicious Miss Brown | Food Network

oh yeah this is [Music] it I am making lobster thermador I’ve diced one shallot minced some garlic and now I’m going to Mint some herbs I have some parsley and some Teragon here so all of this is going to go into that sauce that goes on top of that Lobster all right so I’m going to add my fresh herbs into the bowl I have 8 oz lobster tails here that I’ve steamed for about 7 to 8 minutes and the reason I steamed them is because for presentation purposes it’s easier to steam the uh tail first so it doesn’t curl up when you cook them so I’m going to show you how I like to Butterfly my lobster tails so you take your kitchen shears your kitchen scissor you go down the back first right slice it that way then you also want to use your kitchen shears to go down the center of the hard part of the shell as well making sure you do not crack the shell all right you’re going to take the meat out pry it open that beautiful Lobster meat is going to come out oh yeah slide it right out look at that this is my last shell all right so I’m going to take that Lobster meat and chop it up all right so this meat is partially cooked the reason we partially cook it is to get that meat out of the shell and it’s going to do the rest of the cooking in the oven with that bashal sauce all right put my shells right [Music] there all right so I have my Skillet here and I’m going to build my sauce I’m going to start off with some butter lots of butter all right so I have this on like medium high heat let to make sure that my butter melts I’m going to cook my shallots and garlic until the shallots turn translucent that takes about four to 5 minutes to help the process I’m going to add a little salt to draw out that water so I’ve cooked the shallots down now I’m going to add a little flour to help thicken up the sauce and now I’m going to deglaze the pan with a little white wine this needs a dry white wine um I’ve seen people use brandy or Sherry but I prefer uh white wine it’s just a cleaner taste I’m going to cook most of this alcohol out I just want the essence of that white wine whisk it in now I’m going to add about a cup of seafood stock just building the sauce all right going to whisk that in mhm this smells good already mhm all right so I have about a half a cup of heavy cream that I’m going to add to the pot with the butter the shallots the garlic the white wine and that Seafood stock now for the seasoning okay I’m using a little bit of English mustard it has a little horseradish in it so it’s a little spicy that Teragon and [Music] parsley a little lemon juice lemon and seafood go hand in hand I’m going to add some freshly cracked black pepper okay A little salt and some parm I’m adding half of this to the pot now you see the sauce start to really thicken up okay now that beautiful Lobster meat goes right into this sauce okay you see where I’m going now I do not want to overcook my Lobster meat so I turned that heat off all right now it’s time to stuff these shells [Music] all right so these are stuffed to the max just going to top it off with more Parn it’s going to get nice and bubbly under the [Music] broiler all right I’m going to pop this under the broiler for about 2 to 3 minutes or until the cheese is golden brown and nice and melty [Music] all right I think we are nice and toasted and melted oh yeah this is it [Music]