" Whole Nine Yards, The" Mobster Thermador

These lobsters may have hard shells, but they're soft and tasty on the inside...just like Bruce Willis!

You will need:

  • 2 Lemons, quartered
  • 1 Onion, peeled and quartered
  • 1 Bulb Fennel, halved
  • 1 Bay Leaf
  • 1 tablespoon Salt
  • 4 quarts Water
  • 4 uncooked, 4-6 oz. Lobster Tails
  • 1/4 cup Butter
  • 4 tablespoons minced Shallots
  • 1/2 cup Flour
  • 1 cup Clam Juice
  • 1 cup Whole Milk
  • 1/4 cup White Wine
  • Sea Salt, fresh cracked ground Pepper and Cayenne, to taste
  • 2 teaspoon Dijon mustard
  • 1 teaspoon Pernod (optional)
  • 1 tablespoon finely chopped fresh Tarragon
  • 1/2 cup Grated Reggiano Parmesan Cheese; plus extra for sprinkling
  • 1/2 cup breadcrumbs


1. Preheat oven to 400°F. Combine the lemons, onion, fennel, bay leaf, salt and water; bring to a boil. Add lobster tails and cover the pot; remove pot from heat and cook one minute per ounce.

2. Transfer lobster tails and fennel to a bowl of ice water.

3. Use a sharp knife or kitchen shears to split tails lengthwise. Remove meat from the tail and dice into bite sized chunks. Rinse and reserve shells. Dice fennel into 1/4" cubes and set aside.

4. In a medium skillet over medium heat, melt butter and sauté shallots 30 seconds. Add the flour and cook for 3 minutes, stirring often.

5. Whisk in the clam juice, milk and white wine and bring the mixture to a boil. Reduce heat and simmer 5 minutes, until well thickened. Season to taste with salt, pepper and cayenne.

6. Stir in the reserved lobster chunks, diced fennel, mustard, Pernod, tarragon and Parmesan cheese.

7. Spoon the warm lobster mixture into the shells, sprinkle with grated Parmesan and breadcrumbs. Dot with butter and bake until golden brown, about 10 minutes.

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