Lobster Thermidor is a creamy cooked lobster mixture that is typically stuffed into the lobster shell for serving – here the mixture tops whole-grain bread slices for a quicker twist on this classic dish.
1/4 tsp each sea salt and fresh ground black pepper
12 oz cooked lobster meat, tail and claw preferably, chopped
1 large heirloom or regular tomato, thinly sliced
2 cups baby arugula
Arrange a rack in upper third of oven and preheat broiler to high. Mist a large baking sheet with cooking spray and arrange bread on sheet.
In a small bowl, combine parsley, bread crumbs, Parmesan and 1 tsp oil. Set aside.
In a large saucepan on medium-high, heat remaining 2 tsp oil and butter. Add shallot and cook, stirring frequently, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until softened and golden brown, about 4 minutes. Add flour, and cook, stirring constantly for 45 seconds. Slowly add milk and broth, stirring to combine. Bring to a simmer and cook until slightly thickened, about 1 minute. Remove from heat and stir in cheddar, cayenne, salt and black pepper. Add lobster, then set aside and cover to keep warm.
Place bread slices under broiler for about 1 minute, turning once, until golden brown. Remove from oven and top each slice with tomato slices and lobster mixture, dividing evenly. Sprinkle parsley mixture over top, dividing evenly. Return to broiler and cook until topping is golden brown, about 2 to 3 minutes. Divide among serving plates and top with arugula.
This isn’t your grandmother’s tuna salad! Tart citrus, salty capers and sweet pickled shallots add a modern twist to this nostalgic dish. To pile our sandwiches with maximum fixings, we ditched the second slice of bread and opted for open-faced sandwiches.
Flank steak is an affordable, lean cut, which benefits from quick cooking. Since it does not have extensive marbling, cooking to medium rare or medium, and slicing thinly against the grain, will result in the most tender texture.