If you've yet to try lobster thermidor, you're in for quite a mouth-watering surprise. The lobster in this recipe is elevated by a bundle of ultra-flavorful ingredients that'll make the subtle, palette-pleasing lobster meat shine even brighter.
Using kitchen shears, cut lobster tails in half lengthwise. Steam lobster tails until meat is cooked, about 10 minutes.
Remove lobster meat carefully from the shells and reserve the shells for later.
Chop lobster meat into bite-sized chunks. Set aside.
Preheat oven to broil.
Melt butter in a large skillet over medium-high heat. Add shallots, garlic, lemon juice, and white wine then bring to a boil. Stir occasionally, cooking for about 2-3 minutes at a gentle boil.
Add seafood stock and bring back to a boil. Add dry mustard, cayenne pepper, garlic salt, and yellow mustard. Stir to combine.
Add parmesan cheese and stir. Add cream of mushroom soup and whisk to combine.
Add reserved lobster meat and stir to combine.
Fill each lobster shell with as much of the lobster mixture as you can. You will have filling left over.HELPFUL TIP - We used a taco holder to help hold up the lobster shells on the baking sheet.
Top each lobster with a generous amount of shredded gruyere cheese.
Add remaining lobster mixture to ramekins and top with gruyere cheese.
Broil for 2-3 minutes, just enough to melt and lightly brown the cheese.
Notes
If you prefer, you can skip cutting the tails in half and serve an entire tail to one person. We split them because this is a rich dish and half of a lobster tail is usually plenty.