“A healthier version from Cooking Light December 2006”
1hr 30mins

Ingredients Nutrition


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

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