Lobster Thermidor

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, bring water to a boil and cook the lobster tails until they turn bright red, about 8-10 minutes. Remove the lobster meat from the shells and chop into bite-sized pieces. Reserve the shells.
3. In a large skillet over medium heat, melt the butter. Add the shallot and sauté until soft and translucent, about 3 minutes.
4. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, ensuring there are no lumps, and continue to cook until the mixture thickens.
5. Add the cream, Gruyère cheese, cognac, Dijon mustard, lemon juice, salt, and pepper to the skillet. Stir well to combine and cook for a further 2 minutes.
6. Remove from heat. In a small bowl, beat the egg yolks. Slowly add a few tablespoons of the skillet mixture to the yolks, stirring constantly to temper them.
7. Return the tempered yolks to the skillet and stir until the sauce is smooth and creamy. Add the chopped lobster meat and parsley.
8. Spoon the mixture into the reserved lobster shells and place them in a baking dish.
9. Transfer the baking dish to the oven and bake for 10-12 minutes until the tops are golden brown and bubbly.
10. Tips: Ensure your lobster is cooked through but not overdone. The sauce should be rich and creamy but not too thick, so adjust the milk quantity as needed.
11. Remove from the oven and let it rest for a couple of minutes before serving. Enjoy your Lobster Thermidor with a side salad or crusty bread.