Lobster Thermidor (French Gourmet Lobster)

• 4 lobster tails (about 200g each)
• 60 g unsalted butter
• 250 ml heavy cream
• 60 ml cognac or brandy
• 100 g gruyère cheese, grated
• 1 tbsp Dijon mustard
• 2 shallots, finely minced
• 2 tbsp all-purpose flour

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add lemon slices (optional) for flavor.

2. 2

   Plunge the lobster tails into the boiling water and cook for 8-10 minutes, or until the shells turn bright red and the meat is opaque. Remove and let cool slightly.

3. 3

   Using kitchen shears, cut through the top shell lengthwise. Carefully remove the meat, keeping the shells intact for serving. Chop the meat into bite-sized chunks.

4. 4

   In a saucepan over medium heat, melt the butter. Add the minced shallots and sauté for 2-3 minutes until soft and translucent.

5. 5

   Stir in the flour and cook for 1 minute to form a roux, stirring constantly. Pour in the cognac and simmer for 1-2 minutes to reduce slightly.

6. 6

   Gradually whisk in the heavy cream and Dijon mustard. Simmer gently for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper.

7. 7

   Preheat your oven's broiler to high. Fold the chopped lobster meat and half of the grated Gruyère into the sauce.

8. 8

   Spoon the lobster mixture back into the empty shells. Top with the remaining Gruyère cheese.

9. 9

   Place the stuffed shells on a baking sheet and broil for 3-5 minutes, or until the cheese is bubbly and golden brown. Serve immediately.