Lobster Thermidor Incredible For Special Occasions

Lobster Thermidor is a rich and creamy dish featuring lobster meat in a flavorful sauce, topped with cheese and baked until golden.

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Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes until bright red. Remove and let cool, then extract the meat from the claws and tails, and chop it into bite-sized pieces.
In a skillet, melt the butter over medium heat. Add the onion, shallot, and garlic. Sauté until softened, about 3-4 minutes.
Stir in the diced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
Pour in the white wine, scraping up any brown bits from the bottom. Let it simmer until reduced by half.
Add the heavy cream, Dijon mustard, and tarragon to the skillet. Stir well and let it simmer for another 5 minutes until slightly thickened. Season with salt and pepper.
Fold the lobster meat into the sauce, ensuring it’s well coated. Remove from heat.
Preheat your oven to 375°F (190°C). Place the lobster shells in a baking dish, ready to be filled.
Spoon the lobster mixture back into the empty shells, packing it in generously.
Sprinkle the grated Gruyère cheese evenly over the filled lobster shells.
Place the baking dish in the preheated oven and bake for 12-15 minutes or until the cheese is bubbly and golden brown.
Remove from the oven and sprinkle with paprika for added color and flavor.
Accompany with lemon wedges for an extra zesty touch.