Lobster Thermidor

Ingredients

• 3 tablespoons chopped shallots (about 1 large)
• 2 teaspoons unsalted butter
• ¾ cup (3 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
• ¼ teaspoon kosher salt
• 1 teaspoon olive oil
• 2 (8-ounce) packages presliced mushrooms
• ¾ cup (3 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
• + 29 more ingredients
• • 3 tablespoons whipping cream
  • 3 cups water
  • Cooking spray
  • 2 cups fat-free milk
  • ¼ teaspoon kosher salt
  • 3 cups water
  • 1 tablespoon chopped fresh basil
  • 3 tablespoons chopped shallots (about 1 large)
  • 2 teaspoons chopped fresh tarragon
  • 1 tablespoon chopped fresh basil
  • ²/₃ cup panko (Japanese breadcrumbs)
  • 2 (8-ounce) packages presliced mushrooms
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons chopped fresh tarragon
  • 4 large lobster tails (about 28 ounces)
  • 3 tablespoons whipping cream
  • 1 teaspoon olive oil
  • 3 tablespoons dry sherry
  • Dash of white pepper
  • Cooking spray
  • 2 cups fat-free milk
  • ²/₃ cup panko (Japanese breadcrumbs)
  • Dash of white pepper
  • 2 teaspoons unsalted butter
  • 3 tablespoons dry sherry
  • 1 ½ tablespoons all-purpose flour
  • 1 ½ tablespoons all-purpose flour
  • ¼ teaspoon freshly ground black pepper
  • 4 large lobster tails (about 28 ounces)

Bring 3 cups water to a boil in a stockpot. Place a vegetable steamer or rack in bottom of pan. Add lobster tails. Cover and steam for 8 minutes or until done. Cool to room temperature. Remove meat from cooked lobster tails; chop meat into bite-sized pieces (you should have about 1 3/4 cups chopp...

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