Lobster Thermidor

The final 6 to 8 minutes therefore need to be brief and decisive so the lobster does not tighten. Boil 1 lobster in salted water and cool it until safe to handle. Split it lengthwise, remove the meat carefully, and keep the shell halves intact because they will become the baking dishes. Rinse the interiors lightly, dry them well, and place them on an oven tray. Cut the lobster into bite-size pieces rather than fine bits, which would dry and toughen faster in the sauce and oven. Melt 2 tablespoons butter in a pan over medium-low heat and cook 40 g shallot for about 2 minutes. Before it browns, add 60 ml white wine and boil over medium heat until reduced by roughly 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. If it becomes too thick, loosen it with a small splash of milk. Reduce the heat, add the lobster and 1 teaspoon lemon juice, and fold gently to keep the pieces whole. Stop once the meat is coated and warmed through, then spoon the mixture back into the dry shells. Scatter 30 g Parmesan evenly over the tops and bake at 220C for 6 to 8 minutes. Remove the shells as soon as the cheese turns golden, avoiding any extra oven time that would overcook the lobster beneath it.