Smack Shack kicks lobster tail for New Year's Eve

GOLDEN VALLEY, Minn. - New Year's Eve is a special evening and you might be looking for a special recipe to celebrate the night. Search no longer. The Smack Shack's's chefs Josh Thoma and Christopher Thompson are preparing Lobster Thermidor for their guests and shared their secrets on KARE 11 News @ 4.

Smack Shack Lobster Thermidor

Start by preparing Bechamel Sauce:

2 tablespoons butter

2 tablespoons flour

1 1/4 cups milk, heated

½ cup freshly grated parmesan cheese


Pinch of Cayenne pepper


Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. Stir in parmesan cheese and pinch of cayenne pepper

Additional Ingredients

8 oz lobster tail

½ cup panko breadcrumbs

Lobster Tail directions:

Bring a deep pot of water to boil – drop lobster tail in boiling water and cook for 4 and 1/2 minutes.

Remove lobster tail from water and let rest for 2 minutes.

Cut lobster tail in half the long way and pull out any remaining tail innards (not the meat).

Spoon sauce over each lobster tail half (in shell) and cover with panko bread crumbs.

Broil for 3 – 5 minutes or until the sauce is slightly browned.

Or Bake at 400 for 7 – 8 minutes until sauce is slightly browned.

Pour extra sauce on plate and serve.

Or you could celebrate the Holidays with Smack Shack! They are open on Christmas Eve and Christmas Day from 11:00 am until Midnight. For New Year's Eve we will offer our full menu and also offer a special Four Course menu for $75 per person.

New Year's Menu


Yukon Gold Potato Chip, Salmon Tartare, Créme Fraiche and Ostera Caviar

First Course

Seared Bay Scallops with Meyer Lemon Gremolata


Potato Chowder with White Truffle Confetti

Second Course

Duck Carpaccio and Frisee Salad


Open Face Halibut BLT

Third Course

Beef Tenderloin


Lobster Tail Thermidor


Surf and Turf

Fourth Course


Optional Wine Pairing Available


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