Lobster Thermidor

Ingredients

• 2 whole live lobsters (1.25 to 1.5 lbs each)
• 4 tablespoons unsalted butter, divided
• 1 small shallot, minced
• 2 tablespoons brandy or Cognac
• 1/4 cup dry white wine
• 2 tablespoons all-purpose flour
• 1 cup whole milk, warmed
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 egg yolk
• Pinch of cayenne pepper
• 1/2 teaspoon salt, plus more to taste
• 1 cup grated Gruyère cheese, divided
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh chives or parsley

Before you cook

• Bring a very large pot of heavily salted water to a rolling boil
• Fill a large bowl with ice water for an ice bath
• Mince the shallot
• Warm the milk gently in a small saucepan or the microwave
• Preheat the broiler and position a rack about 6 inches from the heat source
• Grate the Gruyère and Parmesan cheeses

Steps

1. Plunge the lobsters headfirst into the boiling water
2. Boil the lobsters for 7 to 8 minutes until the shells turn bright red
3. Transfer the lobsters immediately to the ice bath to stop the cooking
4. Once cooled, split each lobster in half lengthwise with a sharp knife
5. Remove the tail and claw meat from the shells, keeping the shell halves intact for stuffing
6. Discard the stomach sac behind the head and the dark intestinal vein running through the tail
7. Chop the lobster meat into bite-size pieces and set aside
8. Set the empty shell halves on a baking sheet lined with foil
9. Melt 2 tablespoons of butter in a saucepan over medium heat
10. Add the minced shallot and cook for 2 minutes until softened
11. Pour in the brandy and let it bubble for 30 seconds
12. Add the white wine and simmer for 2 minutes until the liquid reduces by half
13. Add the remaining 2 tablespoons of butter to the pan and let it melt
14. Sprinkle in the flour and whisk constantly for 1 minute to cook off the raw flour taste
15. Slowly pour in the warm milk while whisking to avoid lumps
16. Whisk in the heavy cream
17. Cook the sauce over medium-low heat, whisking often, for 4 to 5 minutes until thickened enough to coat the back of a spoon
18. Remove the pan from the heat and whisk in the Dijon mustard, egg yolk, cayenne, and salt
19. Return the pan to low heat for 1 minute, whisking constantly, without letting it boil
20. Stir in half of the grated Gruyère until melted and smooth
21. Fold the chopped lobster meat and lemon juice into the sauce
22. Taste the mixture and adjust the salt if needed
23. Spoon the lobster mixture evenly back into the reserved shell halves, mounding it slightly
24. Sprinkle the remaining Gruyère and the Parmesan over the tops
25. Broil the stuffed shells for 3 to 5 minutes, watching closely, until the cheese is bubbling and browned in spots
26. Remove from the broiler and sprinkle with chopped chives
27. Serve immediately while hot