Lobster Thermidor

A dish composed of lobster tails from which the cooked meat is removed, chopped and combined with a béchamel sauce flavored with white wine, shallots, tarragon and mustard. The sauced lobster is spooned back into the shells, sprinkled with Parmesan cheese and broiled until golden brown. Crab and shrimp are also sometimes prepared in this manner.
Category:Glossary