Lobster Thermidor Dinner in 40 Minutes

Instructions:

1. Steam or boil the lobsters until just opaque. Remove the meat from the shells and chop into bite-sized chunks, keeping the shells intact for presentation.
2. Toss the lobster meat with melted butter, salt, and white pepper.
3. Place the empty lobster halves on a baking sheet and lightly brush the interiors with butter.
4. Melt butter in a skillet over medium heat. Add shallots and mushrooms, cooking until the mushrooms are browned and the shallots are translucent.
5. Stir in the flour and cook for 1 minute to remove the raw flour taste.
6. Pour in the sherry or cognac, scraping the bottom of the pan until the liquid is reduced by half.
7. Gradually whisk in fish stock and heavy cream. Simmer on low for 5–7 minutes until the sauce coats the back of a spoon.
8. Fold in the chopped tarragon and half of the grated Gruyère until melted and smooth.
9. Fold the chopped lobster meat into the sauce until evenly coated.
10. Spoon the mixture generously into the reserved lobster shells.
11. Sprinkle the remaining Gruyère cheese over the top of each shell.
12. Place under the broiler for 3–5 minutes until the cheese is bubbling and has developed a mahogany-colored crust.