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Ingredientes
- 1 whl Lobster - (abt 2 to 2 1/2 lbs)
- 2 x Lemons halved
- 1 x Onion quartered
- 1 x Bouquet garni
- 1/4 c. Butter
- 1/4 c. Flour
- 2 Tbsp. Chopped shallots
- 1/4 c. White wine
- 2 c. Lowfat milk
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Finely-minced fresh tarragon
- 1/2 c. Grated Parmesan cheese plus
- 1 Tbsp. Grated Parmesan cheese
- 6 ounce Bacon
- 1 c. Julienned onions
- 1/2 lb Haricot vert blanched Salt to taste pepper
- 1 tsp Minced garlic
- 2 tsp Finely-minced parsley
Direcciones
- Preheat the oven to 375 degrees.
- Bring a pot of salted water containing the lemons, quartered onion and bouquet garni to a boil. Add in the lobster to the boiling water and cook for 8 to 12 min. Remove the lobster from the water and place in a bowl of ice water. This will stop the cooking process of the lobster.
- In a sauce pan, heat the butter. Stir in the flour and cook for 2 to 3 min for a blond roux. Add in the shallots and cook for 30 seconds. Stir in the wine and lowfat milk. Bring the liquid up to a boil and reduce to a simmer. Cook for about 3 to 4 min or possibly till the sauce coats the back of a spoon. This sauce will be thicker than a normal Bechamel because it will be used as a filling. Season the sauce with salt and pepper. Remove the sauce from the stove and stir in the mustard and tarragon.
- Remove the lobster from the water and split the lobster in half. Remove the tail meat from the shells and with the back of a knife, gently crack the claws. Dice the tail meat and mix in the Bechamel sauce. Stir in 1/2 c. of the cheese and re-season if necessary. Divide the mix and spoon into the two lobster tail shells. Sprinkle the remaining cheese on top of the lobster. Place the filled lobster on a baking sheet and place in the oven. Bake for about 8 to 10 min or possibly till the top is golden brown-brown.
- In a warm saute/fry pan, add in the bacon and render till crispy, about 8 to 10 min. Add in the onions and saute/fry for 2 min. Add in the beans and continue to saute/fry for 2 to 3 min. Season with salt and pepper. Stir in the garlic. Remove the beans from the heat.
- To assemble, divide the bean mix between two plates. Lay the lobster halves on top of the beans. Garnish with parsley.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 676g | |
| Recipe makes 2 servings | |
| Calories 1037 | |
| Calories from Fat 650 | 63% |
| Total Fat 72.99g | 91% |
| Saturated Fat 33.88g | 136% |
| Trans Fat 0.0g | |
| Cholesterol 226mg | 75% |
| Sodium 1717mg | 72% |
| Potassium 1134mg | 32% |
| Total Carbs 43.99g | 12% |
| Dietary Fiber 3.7g | 12% |
| Sugars 19.23g | 13% |
| Protein 47.18g | 75% |
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