Lobster Thermidor

Boil 1 lobster in salted water, then let it cool until it can be handled safely.

Split it lengthwise, remove the meat gently, and keep the shells intact so they can hold the filling later.

Rinse the inside of the shells lightly, dry them well, and set them on an oven tray.

Cut the lobster meat into bite-size pieces, but avoid chopping it too small because fine pieces toughen and dry faster.

Place a pan over medium-low heat and melt 2 tablespoons of butter.

Add 40 g shallot and cook for about 2 minutes until translucent, then pour in 60 ml white wine before the shallot browns.

Boil the wine over medium heat until it reduces by about half.

Add 180 ml heavy cream and 1 tablespoon Dijon mustard, then simmer gently over low heat until the sauce coats a spoon without separating.

Lower the heat, add the lobster meat and 1 teaspoon lemon juice, and fold gently.

Warm it only until coated and heated through, keeping the pieces whole, then spoon the filling back into the prepared shells.

Sprinkle 30 g Parmesan evenly over the filled shells and bake at 220C for 6-8 minutes.

Remove them as soon as the cheese turns golden so the lobster stays tender instead of tightening in the heat.