Lobster Thermidor

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they are bright red. Remove the lobsters and let them cool.

3. 3

   Once cooled, split the lobsters in half lengthwise and remove the meat. Chop the meat into bite-sized pieces and set aside. Reserve the shells for later use.

4. 4

   In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes to form a roux.

5. 5

   Gradually whisk in the milk and cook until the mixture thickens and is smooth. Stir in the heavy cream and dry white wine. Cook for another 2-3 minutes.

6. 6

   Add the chopped lobster meat to the sauce and stir to combine. Season with salt, pepper, and paprika.

7. 7

   Spoon the lobster mixture back into the reserved lobster shells. Place the filled shells on a baking sheet.

8. 8

   In a small bowl, combine the grated Parmesan and Gruyere cheeses. Sprinkle the cheese mixture evenly over the lobster-filled shells.

9. 9

   Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and golden brown.

10. 10

    Remove from the oven and garnish with chopped fresh parsley. Serve immediately.