Lobster Thermidor

INGREDIENTS :

• 2 cooked lobsters, 1½ lb (675g) each

SAUCE :

• 2 tbsp butter
• 2 shallots, finely chopped
• ½ cup dry white wine
• 2/3 cup heavy cream
• ½ cup fish stock
• 2 tbsp chopped parsley
• 2 tsp chopped tarragon
• 1 tbsp fresh lemon juice
• ½ tsp dry mustard
• ¾ cup shredded Gruyere
• Salt and freshly ground black pepper
• Sweet paprika, for garnish
• Lemon wedges, for serving

PROCEDURE :

• Cut the lobsters in half lengthwise. Remove the meat from the claws and tail, along with any coral or meat from the head. Cut the lobster meat into bite-sized pieces. Clean out the body shells and reserve.
• To prepare the sauce, melt the butter in a small saucepan over medium-low heat. Add the shallots and cook about 2 minutes, until softened. Add the wine and boil for 2–3 minutes to reduce the liquid by about half.
•  Add the cream and stock and boil rapidly, stirring often, about 7 minutes, until reduced and beginning to thicken. Stir in the parsley, tarragon, lemon juice, and mustard. Stir in half of the Gruyére. Season with salt and pepper.
• Preheat the broiler. Add the lobster meat to the sauce, then divide between the lobster shells. Sprinkle the remaining cheese over the top.
• Place on a foil-lined broiler rack. Broil for 2–3 minutes, until bubbling and golden. Sprinkle with a little paprika. Serve hot, with lemon wedges.