1 stick (½ cup) unsalted butter, divided
¼ cup all-purpose flour
1 cup milk
1 cup plus 2 tablespoons heavy cream
2 (1½-pound) lobsters, cooked and cooled
½ cup finely chopped onions
¼ cup brandy
1 cup grated Gruyère cheese
1 teaspoon Dijon mustard
Salt and freshly ground pepper
2 egg yolks, beaten
4 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh chives
1. Preheat the broiler to high, and place a shelf in the top part of the oven. In a heavy saucepan, add ¼ cup butter and the flour. Stir until the butter melts and the flour is incorporated. Reduce the heat to low, and gradually whisk in the milk and 1 cup cream until combined and no lumps appear. Simmer for 10 minutes, stirring occasionally.
2. Cut the lobster in half down the middle, and remove the meat from the tail and claws. Remove the vein from the center of the tail and discard it. Cut the lobster meat into bite-size pieces. Clean out the four shell halves, but keep them intact, and place them on a small baking sheet.
3. In a frying pan, melt the remaining ¼ cup butter, and add the finely chopped onions. Sauté the onions until soft and translucent. Add the brandy and then the lobster meat, and sauté until warm.
4. Add the Gruyère cheese and mustard to the thick cream sauce, and stir to combine. Season with the salt and pepper to taste. Remove the sauce from the heat. Mix the yolks with the remaining 2 tablespoons heavy cream and stir into the sauce. Spoon a little of the sauce into the bottom of each shell and divide the lobster meat among the four shells, placing the meat on top of the sauce. Spoon more sauce over the lobster, and sprinkle with the Parmesan cheese. Broil for 3 to 4 minutes, or until hot and golden brown. Sprinkle with the chopped chives, and serve immediately.
MAKES 4 SERVINGS
Lobster Thermidor