Lobster Thermidor

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Parmesan cheese (1/2 cup, grated)
• Egg yolks (2)
• Dijon mustard (1 tablespoon)
• Heavy cream (1 cup)
• Dry white wine (1/2 cup)
• All (purpose flour - 2 tablespoons)
• Garlic (2 cloves, minced)
• Onion (1 small, finely chopped)
• Butter (4 tablespoons)
• Lobster tails (2)

Instructions

1. Preheat the oven to 400°F.
2. Bring a large pot of salted water to a boil. Add the lobster tails and cook for 5-7 minutes, until the shells turn bright red. Remove from the water and let them cool slightly.
3. Using kitchen shears, cut the top side of the lobster tails lengthwise and carefully remove the meat. Chop the lobster meat into bite-sized pieces and set aside.
4. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
5. Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook off the raw flour taste.
6. Slowly pour in the white wine, stirring constantly until the mixture thickens.
7. Reduce the heat to low and add the heavy cream, Dijon mustard, and grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
8. In a small bowl, whisk the egg yolks. Gradually add a spoonful of the hot sauce to the egg yolks, whisking constantly to temper them. Then, pour the egg yolk mixture back into the skillet, stirring well to combine.
9. Add the chopped lobster meat to the skillet and gently stir to coat it with the sauce. Season with salt and pepper to taste.
10. Transfer the lobster mixture to individual oven-safe dishes or a baking dish. Sprinkle with additional grated Parmesan cheese.
11. Bake in the preheated oven for 15-20 minutes, until the top is golden and bubbly.
12. Garnish with fresh chopped parsley before serving.