Lobster Thermidor

Ingredients:

• 2 boiled lobsters (700 g each)
• 3/4 cup heavy cream
• 2 tablespoons unsalted butter
• 0.5 tsp mustard powder
• 1/4 tsp paprika
• 2 tbsp. l. dry sherry, such as Amontillado or Oloroso
• 2 large egg yolks
• 0.5 tsp finely chopped fresh tarragon
• 0.5 cup grated Gruyere (about 40 g)

Preparation:

1. Place the lobsters back-side up on a cutting board. Remove the claws, then cut each lobster in half, starting at the top of the head and cutting all the way to the tail. Carefully remove the meat from the tail, remove and discard the entrails from the head, leaving the head and legs in place. Split each claw and remove the meat. Slice the lobster meat into 1cm-thick pieces.
2. Position the oven rack 15 cm from the heating element and preheat the oven to broil. Heat the cream in a small saucepan over low heat until warm; keep warm.
3. Heat the butter in a medium saucepan over medium heat until melted and foam subsides. Add the lobster pieces, mustard powder, paprika, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and reduce heat to low. Cook, stirring, for 1 minute. Add 1 tablespoon sherry and 1/4 cup warm cream and simmer until the cream has reduced by about half, about 5 minutes.
4. In a small bowl, combine the egg yolks with the remaining sherry. Gradually whisk in 1/2 cup of the warm cream, then pour the mixture into the same pan that contained the cream. Cook over very low heat, stirring constantly, until the liquid thickens slightly like pudding and coats the back of a spoon, 2 1/2 to 3 1/2 minutes. Stir in the tarragon, then add this mixture to the pan with the lobsters. Stir to combine.
5. Place the lobster shells cut-side up on a baking sheet. Spoon the contents of the pan into the shells. Sprinkle with Gruyère. Grill until the filling is golden brown, about 5 minutes. Serve the lobsters with the remaining sauce.