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.