- 2 lobster tails
- 50 grams of butter
- 1 shallot (a bulb with a flavor between garlic and onion)
- ½ white onion
- 50 ml of white wine
- 1 bunch of parsley finely chopped
- 50 grams of Parmesan cheese
- 400 ml of béchamel sauce
- 50 grams of mozzarella cheese
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 500 ml of milk
- ½ onion, uncut
- 2 cloves
- Salt and black pepper to taste
- Grated nutmeg to your taste
For the Bechamel Sauce:
This recipe consists of 3 steps, which are explained below.
Step 1: Blanch the lobster
Bring a pot of water with salt to a boil. Once it’s boiling, turn off the heat and add the lobster tails for 10 minutes.
After this time, remove them from the hot water, rinse them with cold water to stop the cooking process, and clean them. The most important step is to remove the glass-like structure, which is a membrane containing the waste of this crustacean. To open the shell, follow the instructions provided by the chef in the video.
Step 2: Prepare the Bechamel Sauce:
In a saucepan, melt the butter over low heat. When it is melted and just before it starts to change color, add the flour. Stir with a wooden spoon to combine them. This step is known as "roux," and it is essential for making a good béchamel.
Next, add the milk slowly while stirring continuously to prevent lumps from forming. Season with grated nutmeg and ground pepper to taste. Keep cooking and stir until it thickens to your desired consistency.
White pepper is preferably used for béchamel sauce, but Cubans tend to use black pepper for almost all our dishes, perhaps because it has a milder flavor.
Step 3: Prepare the Terminal Lobster:
In a saucepan, melt half of the butter over low heat. Before it starts to brown, add the chopped shallot in brunoise. When the shallot changes color and becomes translucent, incorporate the diced lobster.
Stir well to ensure all the ingredients are combined and increase the heat for a few minutes. Once the lobster pieces are browned, remove them from the pot and set them aside.
Put the saucepan back on the heat and add the remaining butter. Once it starts to melt, add the finely chopped onion. When it begins to brown, pour in the wine, increase the heat, and allow the alcohol to evaporate.
The reduction of wine and onion will reach a syrupy texture; at this point, add the reserved lobster, finely chopped parsley, and béchamel sauce. Stir to combine all the ingredients and cook them on low heat for a few minutes.
Serve the lobster in its own shell and accompany it with your choice of side dish. In this case, the chef suggests a delicious vegetable rice.
Enjoy it! Bon appétit!!