Lobster Thermidor

DIRECTIONS

• 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 shells (save shells); chop meat into bite-sized pieces.
• Cover and chill.
• Place lobster shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or rolling pin.
• Combine shells and milk in a small saucepan over medium heat. Bring to a simmer; cook 5 minutes (do not boil).
• Remove from heat; cover and let stand 30 minutes.
• Strain mixture through a fine mesh sieve into a bowl; discard solids. Set aside.
• Preheat oven to 450°.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add shallots; sauté 2 minutes or until soft.
• Add mushrooms; sauté 4 minutes or until liquid begins to evaporate.
• Stir in sherry, and cook 1 minute.
• Combine reserved milk mixture, flour, black pepper, and white pepper in a small bowl; stir with a whisk until smooth.
• Add milk mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly.
• Stir in basil and tarragon; cook for 1 minute, stirring occasionally.
• Add reserved lobster meat, cream, and salt, stirring to combine.
• Divide mixture evenly among each of 4 (1 1/2-cup) gratin dishes coated with cooking spray.
• Combine cheese, panko, and melted butter in a small bowl; toss to combine.
• Sprinkle 1/4 of the panko mixture over each gratin.
• Bake for 12 minutes or until topping is browned.