Lobster Croque Madame

Ingredients

• 4 lobster tails, rinsed, prepped
• 4 slices whole grain rustic bread, toasted
• 1 stick unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• salt and pepper to taste
• 1 tbsp Dijon mustard
• 1 celery stalk, chopped
• 1 shallot, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme
• 1 tbsp lemon zest
• 1/2 cup sherry
• 2 tsp Old Bay Seasoning
• dash of hot sauce
• dash of Worcestershire sauce
• 8 slices prosciutto
• 1 1/4 cups shredded mozzarella
• 1/2 cup shredded Parmesan
• 4 large sunny-side up eggs
• Fresh tarragon chopped, for garnish

Instructions

1. 1

   Preheat your broiler. Spray a baking sheet with non-stick cooking spray and place the bread slices on top. Spread each bread slice with about 1 tbsp of butter. Set aside.Bring a medium stock pot filled with salted water to a gentle boil. Add the lobster tails and boil them for about one to two minutes. Remove the lobsters and place them on a plate to cool before removing the flesh. Once cooled remove the flesh and roughly chop. Place the lobster into a large mixing bowl.Meanwhile, in a large saucepan melt 2 1/2 tbsp butter over medium heat. Whisk in the flour and gently pour in the milk creating a roux. Sprinkle with salt and pepper. Keep whisking until thick enough to coat the back of the spoon. Remove the skillet from the heat and stir in the Dijon mustard.In another large skillet, melt the remaining 3 1/2 tbsp butter over medium-high heat. Add the celery, shallot and garlic to the skillet. Saute until softened about two minutes. Stir in the parsley, thyme and lemon zest. Continue to cook for about a minute. Next, pour in the sherry and stir to combine. Keep stirring until the sherry has been absorbed. Remove the skillet from the heat and stir in the vegetable mixture with the lobster. Add in Old Bay seasoning, hot sauce, and Worcestershire. Take about 2/3 cup of the bechamel sauce and stir it into the lobster mixture.Take two slices of the prosciutto and place it on top of each bread slice. Divide the lobster mixture among the toast and then top each toast with a drizzle of bechamel sauce followed by mozzarella and Parmesan. Broil the toasts until the cheese has melted. Place the eggs on top and garnish with fresh tarragon.