Classic Lobster Thermidor (Print Version)

# Ingredients:

→ Seafood

01 - 2 cooked Maine lobsters (1.5-1.75 pounds each)

→ Sauce Base

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons minced shallots
04 - 1/2 teaspoon minced garlic
05 - 2 tablespoons all-purpose flour
06 - 2 tablespoons cognac or brandy

→ Cream Sauce

07 - 3/4 cup milk
08 - 1/4 cup heavy cream
09 - 3/8 teaspoon salt, divided
10 - 1/8 teaspoon ground white pepper

→ Finishing Ingredients

11 - 1/2 cup plus 2 tablespoons finely grated Parmesan
12 - 1 tablespoon dry mustard powder
13 - 1 tablespoon finely chopped fresh tarragon
14 - 2 teaspoons finely chopped parsley, plus more for garnish
15 - 1/4 cup shredded Gruyere cheese

# Instructions:

01 - Preheat oven to 375°F and line a baking sheet with foil
02 - Split lobsters lengthwise, remove tail meat, claws, and legs. Chop meat into bite-sized pieces and reserve shells
03 - Melt butter and cook shallots and garlic until fragrant. Add flour to make a light roux, then add cognac
04 - Gradually whisk in milk until thickened, then add cream, salt, and pepper. Cook until very thick
05 - Remove from heat and stir in Parmesan, mustard, herbs, and lobster meat
06 - Stuff mixture into reserved shells, top with Gruyere, and broil until golden brown, about 5 minutes

# Notes:

01 - Restaurant-quality dish that can be made at home in under an hour
02 - Cognac can be replaced with brandy for the sauce

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