Lobster Thermidor

Carefully split the cooked lobsters in half lengthwise using a sharp chef's knife. Remove the meat from the tails and claws, then chop it into bite-sized chunks. Keep the four half-shells intact and clean them thoroughly for later use.

In a medium skillet over medium heat, melt the butter. Add the minced shallots and sauté for 2-3 minutes until soft and translucent.

Increase the heat slightly and add the brandy and white wine. Simmer the liquid until it has reduced by approximately half, concentrating the flavors.

Stir in the heavy cream and Dijon mustard. Continue to simmer for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.

Remove the skillet from heat. Stir in the lobster meat, fresh tarragon, lemon juice, and half of the Gruyère cheese. Season with salt and white pepper to taste.

Arrange the cleaned lobster shells on a baking sheet. Spoon the lobster mixture generously back into the shells.

Sprinkle the remaining Gruyère cheese and a pinch of paprika over the top of each shell.

Place the baking sheet under a preheated broiler for 3-5 minutes, or until the cheese is bubbling and turns a rich golden brown. Serve immediately with a side of lemon wedges.