Lobster Thermidor

Ingredients

• 2 whole lobsters (about 1.5 to 2 pounds each)

• 1/2 cup dry white wine

• 1 cup heavy cream

• 1 cup Gruyère cheese, shredded

• 1/4 cup Parmesan cheese, grated

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 tablespoon Dijon mustard

• 2 tablespoons fresh parsley, finely chopped

• Salt and black pepper to taste

• Lemon wedges for serving

Directions

1. Boil the lobsters in a large pot of salted water with white wine for about 8-10 minutes or until they turn bright red. Allow them to cool.

2. Preheat your oven to broil.

3. Once cooled, carefully remove the lobster meat from the shells. Chop the meat into bite-sized pieces.

4. In a saucepan, melt butter over medium heat. Add flour and whisk to form a roux.

5. Gradually pour in the heavy cream, stirring continuously to avoid lumps.

6. Add Gruyère and Parmesan cheeses, Dijon mustard, salt, and pepper. Stir until the cheese melts and the sauce is smooth.

7. Add the chopped lobster meat to the sauce, stirring gently to coat the lobster evenly with the sauce.

8. Spoon the lobster and sauce mixture back into the lobster shells.

9. Place the filled lobster shells on a baking sheet and broil until the tops are golden brown and bubbly, usually 3-5 minutes.

10. Remove from the oven, sprinkle with chopped parsley, and serve immediately. Garnish with lemon wedges on the side.