Lobster Thermidor

Ingredients

• 2 whole Live lobster (1.5 lb each)
• 1/2 cup Dry white wine
• 2 tablespoons Shallots, finely minced
• 4 tablespoons Unsalted butter
• 1/2 cup Heavy cream
• 2 Egg yolks
• 2 tablespoons Cognac or brandy
• 1 tablespoon Dijon mustard
• 1/2 cup Gruyère cheese, grated
• 1 tablespoon Fresh tarragon, chopped(optional)
• 1/4 teaspoon Paprika(optional)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 Lemon wedges(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes until bright red. Remove and plunge into ice water to stop cooking. Drain well. (Prep/cook: ~15 min)

2. 2

   Working over a bowl to catch juices, twist off the claws and knuckles. Crack the claws and remove the meat. Split the lobster bodies lengthwise, remove the tomalley and veins, and carefully extract the tail meat. Cut all meat into bite-sized pieces. Clean the shell halves and reserve them as serving vessels. (Prep: ~20 min)

3. 3

   In a saucepan, melt 2 tablespoons butter over medium heat. Sauté the shallots for 2-3 minutes until soft. Add the white wine and reserved lobster juices, and simmer until reduced to about 2 tablespoons of liquid. (Cook: ~10 min)

4. 4

   Lower the heat and stir in the heavy cream. In a small bowl, whisk the egg yolks with the cognac, then temper them by slowly whisking in a few tablespoons of the warm cream mixture. Return everything to the pan and cook gently, stirring constantly, until the sauce thickens enough to coat a spoon (do not boil). Whisk in the Dijon mustard, tarragon, salt, and pepper. (Cook: ~10 min)

5. 5

   Preheat the broiler. Fold the lobster meat into the sauce and spoon the mixture into the reserved shell halves (or small gratin dishes). Sprinkle evenly with grated Gruyère and a dusting of paprika. (Prep: ~10 min)

6. 6

   Broil 6 inches from the heat for 5-8 minutes until the topping is golden, bubbling, and lightly browned. Watch closely to prevent burning. (Cook: ~8 min)

7. 7

   Rest for 2 minutes, garnish with lemon wedges and fresh tarragon if using, and serve immediately. (Prep: ~2 min)