Lobster Thermidor

Bring a large pot of salted water to a boil. Add the lemon quarters and bay leaf.
Carefully add the live lobsters and cook for 8-10 minutes, until bright red and cooked through. Remove the lobsters and let them cool slightly.
Once cool, remove the lobster meat from the shells and cut it into bite-sized pieces. Reserve the shells.
Make the Thermidor Sauce:

In a medium saucepan, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened and translucent, about 3 minutes.
Stir in the flour and cook for another 1-2 minutes to form a roux.
Gradually whisk in the white wine, making sure to smooth out any lumps. Cook until the wine is reduced by half.
Stir in the heavy cream and bring to a simmer. Cook for 3-5 minutes until the sauce thickens slightly.
Mix in the Dijon mustard, tarragon, paprika, salt, and black pepper. Remove from heat.
Add the lobster meat and half of the Gruyère cheese to the sauce, stirring until the cheese is melted and everything is well combined.
Prepare for Baking:

Preheat your oven to 375°F (190°C).
Spoon the lobster mixture into the reserved lobster shells or ramekins.
Sprinkle the remaining Gruyère cheese and the Parmesan cheese on top of each filled shell.
Bake:

Place the filled shells or ramekins on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
Garnish and Serve:

Remove from the oven and let cool for a few minutes.
Garnish with chopped fresh parsley and serve with lemon wedges.
Tips:

For added flavor, you can sprinkle some breadcrumbs over the cheese before baking for extra crunch.
If you don’t have lobster shells, you can use individual ramekins or a baking dish.
Enjoy your Lobster Thermidor! 🦞🧀😋