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Lobster Prep:
Boil salted water with lemon and bay leaf. Cook lobsters for 8-10 mins until red. Cool, remove meat, and reserve shells.
Make Sauce:
Melt butter and sauté onion and garlic until soft. Stir in flour, then gradually whisk in white wine. Cook until wine reduces. Add cream and simmer until thickened. Stir in mustard, tarragon, paprika, salt, and pepper. Fold in lobster and half the Gruyère.
Baking:
Preheat oven to 375°F (190°C). Fill lobster shells or ramekins with the lobster mixture. Top with remaining Gruyère and Parmesan. Bake for 15-20 mins until bubbly and golden.
Finish:
Cool slightly, garnish with parsley, and serve with lemon wedges.
Enjoy this indulgent Lobster Thermidor! 🦞🧀
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