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1
Bring a pot of water to a boil, 3 or 4 inches deep.
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2
Add lobster tails to the water and boil 7 to 8 minutes.
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3
Drain and shock under cold water to cool.
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4
Use kitchen scissors to cut away soft underside of tails.
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5
Remove meat and save the shells, arranging them in a shallow casserole dish.
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6
Chop the cooked meat on an angle into chunks.
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7
Preheat your broiler to high.
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8
Heat a medium skillet and a small saucepot over medium heat.
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9
To the small saucepot, melt 2 tablespoons butter.
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10
Add finely chopped onion and cook 3 to 5 minutes until very soft.
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11
To the skillet, add remaining 2 tablespoons butter.
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12
When the butter melts, add chopped lobster meat and saute.
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13
Add flour to sauce pot with onions and cook together another 1 to 2 minutes.
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14
Whisk in wine or sherry, then milk.
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15
Remove sauce from heat and stir in cheddar cheese and paprika or crab boil.
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16
Season sauce with salt and pepper.
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17
Pour sauce over lobster meat and stir to combine.
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18
Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs.
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19
Broil on high until golden, 2 or 3 minutes.
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20
Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.
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21
To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp.
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22
Saute the shrimp in butter, as with cooked lobster.
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23
Cook until pink and firm and proceed with method.
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24
Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves.
