Lobster Thermidor

Instructions

1. Prepare the lobsters
   Bring a large pot of salted water to a rolling boil. Add lobsters headfirst and cook for 8-9 minutes until shells turn bright red. Remove, cool slightly, then split lobsters in half lengthwise. Remove meat from claws and tail, chop into bite-sized pieces, and set aside. Clean out the head cavity but keep the shells intact for serving.
2. Make the sauce base
   In a large skillet over medium heat, melt 3 tablespoons of butter. Add shallots and cook until translucent, about 2 minutes. Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Sprinkle flour over the mixture and stir continuously for 1 minute to create a roux.
3. Create the Thermidor sauce
   Gradually whisk in the fish stock, ensuring no lumps form. Bring to a simmer and cook for 2-3 minutes until thickened. Reduce heat to low, stir in heavy cream, and simmer for another 2 minutes. Add cognac or brandy, Dijon mustard, tarragon, and lemon juice. Season with salt and white pepper to taste.
4. Combine lobster with sauce
   Gently fold the lobster meat into the sauce, being careful not to break up the pieces. Allow to simmer for 1-2 minutes to warm the lobster through. Remove from heat.
5. Fill and broil the lobsters
   Preheat broiler to high. Arrange lobster shells on a baking sheet. Spoon the lobster mixture into the shells. Combine Gruyère and Parmesan cheeses and sprinkle over the filled shells. Dot with remaining tablespoon of butter cut into small pieces.
6. Finish under the broiler
   Place under the broiler for 2-3 minutes, until the cheese is melted, bubbling, and lightly browned. Watch carefully to prevent burning.
7. Serve immediately
   Transfer the lobster shells to serving plates while still hot. Garnish with additional fresh tarragon if desired. Serve with a simple green salad and crusty French bread to soak up the delicious sauce.