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Florida Lobster In Thermidor Sauce

Created by natsgarden123 on August 20, 2016

30 ounces lobsster tails (Florida Lobster Tail meat, with membranes cut out and cut into pieces)
1/2 lemon, squeezed
2 cups milk
8 tablespoons unsalted butter
1/4 cup all-purpose flour
Salt and fresh ground pepper, to taste
3 shallots, finely chopped

Step 1: In a bowl, place lobster meat and sprinkle with lemon juice.
Step 2: In a heavy pan, heat over medium-high, melt 2 Tb butter and lightly saute the lobster until barely cooked- remove lobster and set aside- set aside the pan off the heat.
Step 3: Bring the milk to a boil ( in the microwave is fine)- set aside.
Step 4: In a heavy dutch oven, Melt 4 Tb butter over medium, add the flour and cook stirring constantly, until golden- Add the milk whisking constantly and cook/stir until thickened ( 2-3 minutes). Add the nutmeg and sprinkle with salt and pepper- turn heat down to warm.
Step 5: In first set aside pan, heat the remaining 2 Tb butter medium, add the shallots and cook until golden-deglaze with the wine and cook until reduced by 2/3- whisk in cream, chervil, cayenne and mustard.
Step 6: Add the above mixture to the warm mixture in the dutch oven - stir well and cook a few minutes.
Step 7: Stir in the Gruyere and allow it to melt - taste the sauce and add more salt and pepper to your liking.
Step 8: Add the lobster and cook for a few minutes - then serve.