I write after an age, dusting the rust of my trusty laptop. I am cooking after an age, dusting the cobwebs off my idle fingers. The way to step back into my kitchen is with a bang...so lobster it is.
Lobster tails are cooked in a briny broth. The meat is chopped into bite size pieces and sauteed with onions, garlic, shimegi mushrooms and creme fraiche. The filling is spooned into the empty tails, topped with a grated gruyere and baked till melty.
My sister drools and gets the biggest one.
LOADED LOBSTER TAILS
Serves 3
3 Lobster tails
1 Onion
3 Garlic cloves
1 cup Shimegi Mushrooms
1 tablespoon Butter
1 tablespoon Olive Oil
1/2 cup Creme Fraiche
Kosher Salt
Fresh ground Black Pepper
2 tablespoons chopped Parsley
Gruyere Cheese, grated
Dunk the lobster tails in boiling water for 8-10 minutes. Remove them and put them in ice cold water. When they have cooled, remove the flesh from the shells. Leave the shells intact.
Chop the lobster meat into bite sized chunks.
Mince onion and garlic finely.
Heat butter and oil in a saucepan.
Add onion and garlic and cook for a few minutes till soft.
Drop mushrooms into the saucepan and cook till soft.
Add lobster chunks, salt and pepper.
Saute for a few minutes before adding the creme fraiche. Mix well.
Add chopped parsley to sauce.
Heat oven to 350F/180C.
Pile the lobster sauce evenly between the lobster shells.
Place shells in an oven proof dish.
Cover the shells with gruyere.
Bake for 10 minutes till bubbling.
Serve with a flourish!
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