Ingredients:
2 (1/2 lb) lobster tails
2 fluid ounces chicken broth
2 fluid ounces heavy cream
1/2 cup mild shredded cheese
4 tablespoons melted unsalted butter
2 tablespoons flour
1 tablespoon chopped chives
1 pinch white pepper
3 tablespoons white wine
Directions:
Preheat oven to 400 F.
Thaw the lobster tails, remove the meat from the shells and cut into 1-inch medallions.
Steam the lobster until almost done.
Then mix with cheese and chives and place in a 16-ounce casserole dish.
Heat the chicken stock and cream in a small pot over medium heat.
Make a roux with melted butter and flour.
Add to the chicken stock and cream while stirring constantly.
Cook until the sauce is thick and creamy, add wine and white pepper.
Pour the sauce over the lobster and then bake at 400 F for 10-12 minutes or until the lobster if fully cooked and cheese is melted.
Servings: 2
Time preparation: 20 min.
Time total: 40 min.