Lobster Thermidor

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes until bright red. Remove and let cool.
3. Once cooled, split the lobsters in half lengthwise. Remove the meat from the claws and tails, then chop it into bite-sized pieces. Reserve the shells.
4. In a large skillet, melt the butter over medium heat. Add the shallots and cook until softened, about 2 minutes.
5. Stir in the flour and cook for 1 minute. Gradually whisk in the cognac and white wine, bringing the mixture to a simmer.
6. Add the heavy cream and Dijon mustard. Continue to simmer until the sauce thickens, about 5 minutes. Season with salt and white pepper.
7. Add the chopped lobster meat to the sauce and stir well to coat. Remove from heat.
8. Spoon the lobster mixture back into the reserved shells on a baking sheet. Sprinkle each with grated Gruyère cheese.
9. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and golden.
10. Garnish with chopped parsley before serving hot.