Lobster Thermidor Gratinée

Place the lobster in the freezer for 15-20 minutes to chill and make it easier to handle.

Place the lobster on a cutting board. Insert a sharp knife through the head, just behind the eyes, and go straight down to kill it quickly. This should be done swiftly.

Turn the lobster upside down. Using kitchen shears, cut lengthwise through the underside of the tail, then cut through the body and head. Keep the shell intact.

Gently remove the green tomalley (liver and glands) from the body cavity and the dark intestinal vein running down the tail. Discard these.

Push the bottom part of the tail shell backward and gently pull the meat out, keeping it attached to the tail fin if possible. If the meat doesn't come out cleanly, you can use kitchen shears to cut along the underside of the shell to help release it. Keep the claw meat attached to the claws.

Use kitchen shears to cut through the shell of the claws to expose the meat. Gently pull the meat out, keeping it intact.

Place the split lobster halves and claw meat onto a baking sheet or oven-safe platter.

Melt 2 tbsp butter in a saucepan over medium heat. Add 2 finely minced shallots and sauté until softened, about 3-4 minutes.

Whisk in 2 tbsp all-purpose flour and cook, stirring constantly, for 1-2 minutes until it forms a paste. Do not brown the roux.

Gradually whisk in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated.

Whisk in 1 cup lobster stock and 1/2 cup heavy cream. Bring to a simmer, stirring constantly.

Simmer gently for about 5-10 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.

In a small bowl, whisk together 1 egg yolk, 1 tsp Dijon mustard, 1/4 tsp cayenne pepper, salt, and white pepper. Gradually whisk about 1/2 cup of the hot sauce into the egg yolk mixture to temper it. Then, whisk the tempered egg yolk mixture back into the saucepan with the rest of the sauce.

Cook over low heat, stirring constantly, for about 1-2 minutes, until the sauce is heated through but do not boil. Remove from heat.

Preheat oven to 425°F (220°C). Set the oven to broil.

Spoon the prepared sauce mixture over the lobster meat in the shells, ensuring it's evenly distributed. You can also add some of the cooked mushrooms here if desired.

Sprinkle generously with grated Parmesan cheese.

Place the filled lobster halves on a baking sheet and broil for 5-10 minutes, or until the cheese is melted, bubbly, and golden brown.

Garnish with fresh chopped parsley and lemon wedges. Serve immediately.