<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0QU530_0jn1zuUy00" alt="https://img.particlenews.com/image.php?url=0QU530_0jn1zuUy00" width="730" height="913" ></figure><p>Lobster Thermidor is one of those old-school French dishes that doesn’t hold back on decadence and feels like a super-special treat. This is a classic take on the dish — cooked lobster is removed from the shell and claws, cooked in a rich brandy cream sauce, and stuffed back into the lobster shell to finish in the oven with a generous handful of Gruyère cheese. Sure, there are a few steps, but when it hits the table everyone’s awe and enjoyment is going to make it all worth it.</p><p>A classic thermidor starts with removing cooked lobster from the shell and claws, cooking it in a rich cream sauce, then stuffing the meat back into the lobster shell before getting finished in the oven with Gruyère cheese.</p><ol><li>Thinly slice 4 ounces cremini mushrooms (about 1 3/4 cups). Finely chop 1 medium shallot (about 1/4 cup). Mince 1 large garlic clove (about 1 teaspoon). Pick the leaves from 4 freshly sprigs and finely chop until you have 1 tablespoon plus 1 teaspoon. Pick the leaves from 1 fresh tarragon sprig and finely chop until you have 1/4 teaspoon. Cut 1 small lemon into wedges. Grate 2 ounces Gruyère cheese on the large holes of a boxed grater (about 1/2 cup).</li><li>Twist the claws off of 2 (about 1-pound) whole cooked lobsters. Crack the meat from the claws and discard the claw shells. Chop the meat into bite-sized pieces and place in a medium bowl.</li><li>Halve each lobster lengthwise through the tail: Start at the tail end with kitchen shears. When you reach the head, use a chef’s knife to cut straight down. Remove the meat from the tail, reserving the shells. Cut the meat into bite-sized pieces and add to the bowl of claw meat. Refrigerate until ready to use.</li><li>Remove the gills and other parts inside the top half of the lobster so you are left empty shells. Rinse the shells and pat dry with paper towels. Place cut-side up on a rimmed baking sheet (line with aluminum foil first if desired), spacing them evenly apart.</li><li>Arrange a rack in the upper third of the oven and heat the oven to broil. Place 1/2 cup heavy cream, 2 large egg yolks, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine.</li><li>Melt 2 tablespoons unsalted butter in a medium skillet over medium-high heat. Add the mushrooms and sauté until tender and starting to brown, about 3 minutes. Add the shallot and garlic, and cook, stirring occasionally, until the shallot and garlic are tender and fragrant, about 2 minutes.</li><li>Carefully pour in 1/4 cup Cognac and bring to a boil. Boil until almost evaporated, 1 to 2 minutes. Add 1 tablespoon all-purpose flour and cook, stirring constantly, until the flour is lightly toasted, about 1 minute.</li><li>Add the egg yolk mixture and bring to a simmer, scraping up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer, stirring constantly, until slightly thickened, 1 to 2 minutes. Add the lobster meat, tarragon, 1 tablespoon of the parsley, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon cayenne pepper. Stir to combine. Taste and season with kosher salt as needed.</li><li>Remove the pan from the heat. Add half of the cheese and stir to combine. Spoon the lobster mixture evenly into the lobster shells (about 1/2 cup each). Sprinkle with the remaining cheese.</li><li>Broil until the cheese is melted and golden brown, 4 to 5 minutes. Garnish with the remaining 1 teaspoon parsley and serve with the lemon wedges.</li></ol></div></body>

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Lobster Thermidor

Lobster Thermidor is one of those old-school French dishes that doesn’t hold back on decadence and feels like a super-special treat. This is a classic take on the dish — cooked lobster is removed from the shell and claws, cooked in a rich brandy cream sauce, and stuffed back into the lobster shell to finish in the oven with a generous handful of Gruyère cheese. Sure, there are a few steps, but when it hits the table everyone’s awe and enjoyment is going to make it all worth it.