Step 1: Prepare the Lobster

1. Bring 4 cups of water to a boil in a large pot and add 1 tbsp of salt.

2. Carefully place the lobsters into the boiling water and cook for about 8-10 minutes (or until the shells turn bright red).

3. Remove the lobsters from the pot and let them cool. Once cooled, remove the meat from the shells, chop it into bite-sized pieces, and set aside.

Step 2: Make the Thermidor Sauce

1. In a medium saucepan, melt the butter over medium heat.

2. Add the shallots and sauté until translucent.

3. Whisk in the flour to create a roux, cooking for 1-2 minutes.

4. Gradually add the milk and heavy cream, whisking constantly to avoid lumps.

5. Stir in the Dijon mustard, lemon juice, paprika, and white wine (if using).

6. Add the Gruyère and Parmesan cheeses, stirring until the sauce is smooth and creamy. Season with salt and pepper to taste.

Step 3: Combine Lobster and Sauce

1. Gently fold the chopped lobster meat into the Thermidor sauce, ensuring it’s evenly coated.

Step 4: Assemble and Broil

1. Preheat your oven’s broiler.

2. Spoon the lobster mixture back into the lobster shells or a baking dish.

3. Sprinkle additional Gruyère cheese on top for a golden, bubbly finish.

4. Place under the broiler for 3-5 minutes, or until the cheese is melted and lightly browned.

Step 5: Garnish and Serve

1. Remove from the oven and garnish with fresh parsley.

2. Serve immediately while hot.