Split lobsters lengthways, remove meat and keep shells. Cube meat and set aside.
In a saucepan, melt butter over low heat.
Add green onions, garlic and flour and cook 1 min. Add milk a little at a time. Reheat, whisking constantly until mixture starts to boil. Lower heat and cook for about 12 min until it thickens. Stir
in Parmesan, salt, pepper, red pepper flakes, tarragon and lobster meat. Stir well.
Stuff shells with mixture and sprinkle with Emmenthal.
Broil lobsters 2 min. until cheese has melted and is lightly brown.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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