Chef John's Lobster Thermidor

Recipe View Using kitchen shears, carefully cut the bottom shell of each lobster tail along both sides where it meets the top shell. Be careful not to detach the shell completely. (2 minutes)

Recipe View In a skillet over medium-high heat, melt 2 tablespoons of butter. Place the lobster tails cut-side down in the melted butter. Cover and cook for approximately 3 minutes. Turn the lobster tails over, propping them up as needed, and cook covered for another 2 minutes, rotating to ensure even cooking. (7 minutes)

Recipe View Remove the skillet from heat and transfer the lobster tails to a bowl to cool slightly. Remove any remaining shell fragments from the skillet. (2 minutes)

Recipe View Return the skillet to medium heat and add the remaining 1 tablespoon of butter. Add the minced shallots and a pinch of salt. Cook, stirring frequently, until the shallots begin to soften and the pan starts to deglaze, about 3-4 minutes. Add the diced mushrooms and continue to cook, stirring occasionally, until they are golden brown, approximately 5-6 minutes. Sprinkle in the flour, stirring to coat the mushrooms evenly, and cook for an additional 2 minutes. (15 minutes)

Recipe View Pour in the cognac or brandy, and carefully use a kitchen torch to flame the cognac to burn off the alcohol. This should only take a few seconds. Add the milk, stirring continuously to deglaze the pan thoroughly, and cook until the mixture thickens slightly and becomes bubbly, about 2 minutes. Remove from heat and stir in the crème fraiche. Allow the sauce to cool. (5 minutes)

Recipe View Carefully remove the lobster meat from the shells, leaving the top shells intact. Remove any small pieces of the bottom shell that may have adhered to the meat. (8 minutes)

Recipe View Preheat your oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled aluminum foil. Create four channel-like indentations in the foil to provide stability for the lobster tails during baking. (5 minutes)

Recipe View Slice the lobster meat lengthwise down the middle to check for and remove any dark veins. Chop the lobster meat into approximately 1/2-inch pieces. Transfer the chopped meat to a mixing bowl. Add the cooled sauce, chopped fresh tarragon, a pinch of salt, and a dash of cayenne pepper. Gently stir until all ingredients are well combined. (10 minutes)

Recipe View Divide the lobster mixture evenly among the reserved lobster tail shells. Place the filled shells in the prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon of bread crumbs and 1/2 teaspoon of grated Parmigiano-Reggiano cheese. Drizzle the melted butter over the stuffed shells. (7 minutes)

Recipe View Bake in the preheated oven until the lobster is heated through and the topping is nicely browned, about 10 minutes. For a golden and crispy top, you can turn on the broiler for the last minute, watching carefully to prevent burning. (11 minutes)