Lobster Thermidor
This stunning lobster Thermidor is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
cooked lobster
1
medium (1 ½ pound)
butter
2
tablespoons
shallot, finely chopped
1
fresh fish stock
1 ⅜
cups
white wine
¼
cup
heavy cream
¼
cup
hot English mustard
½
teaspoon
chopped fresh parsley
2
tablespoons
fresh lemon juice
1
tablespoon
salt and freshly ground black pepper to taste
freshly grated Parmesan cheese
¼
cup
 Cut lobster in half lengthwise, and remove any meat from the claws, tail, and head. Cut meat into pieces and place back into the shells.
  Melt butter in a large skillet over medium heat. Add shallot; cook and stir until tender. Mix in fish stock, white wine, and cream. Bring to a boil, and cook until reduced by half. Mix in parsley, lemon juice, mustard, salt, and pepper.
  Preheat your oven's broiler.
  Place stuffed lobster halves on a broiling pan or baking sheet. Spoon sauce over the meat and sprinkle with Parmesan cheese.
  Broil in the preheated oven until just golden brown, 3 to 4 minutes. Serve immediately.
