Lobster Thermidor

Ingredients

• 2 lb live lobsters
• 4 tbsp unsalted butter
• 2 shallots
• ½ cup dry white wine
• 1 cup heavy cream
• 1 tsp Dijon mustard
• 2 egg yolks
• ½ cup Gruyere cheese, shredded
• ¼ cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped (optional)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp paprika (optional)

Steps

1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Plunge lobsters headfirst into the boiling water and cook for 8-10 minutes. Immediately transfer to an ice bath to stop cooking. Once cool, split lobsters lengthwise, remove meat, and chop into bite-sized pieces. Clean out tomalley and discard.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté minced shallots until softened, about 2-3 minutes. Deglaze with white wine and reduce by half.
3. Stir in heavy cream, Dijon mustard, salt, and pepper. Bring to a gentle simmer, then remove from heat. In a small bowl, whisk egg yolks; gradually temper them into the cream mixture, stirring constantly.
4. Add the chopped lobster meat to the sauce and mix well. Stir in the Gruyere cheese until melted and combined.
5. Spoon the lobster mixture back into the cleaned lobster shells. Sprinkle with Parmesan cheese and a pinch of paprika, if desired.
6. Place the filled lobster shells on a baking sheet and bake for 15-20 minutes, or until the cheese is bubbly and golden brown.
7. Garnish with fresh parsley, if using, and serve immediately.