Liberty City Landings Lobster Thermidor

Directions

1. 1

   Bring a large pot of salted water to a rolling boil. Plunge the live lobsters into the boiling water, cook for 8-10 minutes until bright red. Remove and cool slightly.
2. 2

   Once cool enough to handle, carefully crack and remove all the meat from the tails and claws. Cut the meat into 1/2-inch pieces. Retain the lobster shells.
3. 3

   In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté the chopped shallots until softened, about 3 minutes.
4. 4

   Add white wine and brandy to the skillet, bring to a simmer, and cook until reduced by half, about 5 minutes.
5. 5

   Stir in the heavy cream, Dijon mustard, and smoked paprika. Bring to a gentle simmer and cook for 5-7 minutes until slightly thickened.
6. 6

   In a small bowl, whisk the egg yolks. Gradually temper the egg yolks by adding a small amount of the hot cream mixture to them, then slowly whisk the tempered yolks back into the skillet.
7. 7

   Add the cooked lobster meat and chopped parsley to the sauce. Season with salt and white pepper to taste. Cook for 2 minutes, ensuring the sauce coats the lobster.
8. 8

   Preheat your oven's broiler to high. Carefully clean out the lobster tail shells, rinsing if necessary, and pat dry.
9. 9

   Spoon the lobster mixture evenly back into the empty lobster tail shells. Sprinkle generously with grated Gruyère cheese.
10. 10

    Place the filled lobster shells on a baking sheet. Broil for 3-5 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
11. 11

    Keep a close eye on them to prevent burning. The internal temperature of the lobster should be at least 165°F (74°C).
12. 12

    Garnish with fresh chives and serve immediately with crusty bread for dipping.
13. 13

    Presentation is key: arrange artfully on individual plates for a truly luxurious main course.