Recipe of Perfect Brad's lobster thermidor over pasta

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The ingredients needed to make Brad's lobster thermidor over pasta:

1. Get 4 rock lobster tails
2. Make ready 1 shallot, diced
3. Make ready 1 tbs canola oil
4. Take 3 tbs ap flour
5. Prepare 3 tbs unsalted butter
6. Get 3 cups plus whole milk
7. Prepare 1 tsp lemon pepper
8. Take 1 tsp powdered chicken bouillon
9. Take 1 (8 Oz) can peas and carrots, drained
10. Take 4 Oz chopped proccuito
11. Take 1/4 cup grated parmesan cheese, plus for serving
12. Make ready 1 for pasta I used 1/2 pkg medium shells

Lobster Thermidor - creamy, sweet and nutty lobster meat stuffed into lobster shells then sprinkled with cheese and baked to perfection. Makes a fancy main course without paying a hefty price. Perfect for special occasions, especially this Mother's Day! I got the inspiration for making this Lobster.

Instructions to make Brad's lobster thermidor over pasta:

1. Boil lobster tails in salted water. Remove to a plate to cool.
2. Place oil in a large frying pan. Sauté shallots until translucent.
3. Add butter and flour. Stir constantly until it starts to brown and smell nutty.
4. Add 3 cups milk a 1/4 cup at a time. Allow mix to regain temperature in between. Until you get a creamy sauce.
5. Add everything else except lobster. Reduce heat to low. Simmer for 5 minutes. If mix thickens, add more milk.
6. In the water you boiled the lobster cook pasta until al dentè. Drain and rinse with hot water.
7. Deshelled the lobster. Chop into bite size pieces. Remove sauce from heat. Add lobster and serve immediately. Garnish with more parmesan cheese.
8. I served with 5 cheese Texas toast and oven baked sweet potato fries.

Perfect for special occasions, especially this Mother's Day! I got the inspiration for making this Lobster. Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and brandy (often Cognac), stuffed into a lobster shell. It can also be served with an oven-browned cheese crust, typically Gruyère. So many steps are involved in the preparation of a really splendid lobster Thermidor, no wonder it costs a fortune in any restaurant!

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