A delightful and creamy lobster dish baked to perfection, combining rich flavors and a touch of elegance.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
Thaw the lobster tails if frozen, then remove the meat from the shells and cut into bite-sized pieces.
Use kitchen shears to easily cut through the lobster shells.
Steam the lobster pieces until they are just cooked through.
Avoid overcooking the lobster to keep it tender.
In a saucepan, melt the butter over medium heat, then whisk in the flour to create a roux.
Cook the roux until it is lightly golden for a nutty flavor.
Gradually add the cream to the roux, whisking constantly until smooth and thickened.
Warm the cream slightly before adding to prevent lumps.
Stir in the white wine, grated cheese, and white pepper, cooking until the cheese is melted and the sauce is creamy.
Taste and adjust seasoning as needed.
Combine the lobster pieces with the sauce and transfer to a casserole dish.
Ensure the lobster is evenly coated with the sauce.
Bake in the preheated oven for 10-12 minutes, or until the top is golden and bubbly.
Place the casserole dish on a baking sheet to catch any drips.
Garnish with fresh chives before serving.
Serve immediately for the best flavor and texture.
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