Cook the Lobsters:

• Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red.
• Remove the lobsters from the water and let them cool slightly.
• Once cooled, split the lobsters in half lengthwise and remove the meat from the claws, tail, and knuckles. Reserve the shells.

Prepare the Lobster Meat:

• Chop the lobster meat into bite-sized pieces and set aside.

Make the Sauce:

• In a medium saucepan, melt the butter over medium heat.
• Add the shallot and cook until softened, about 2 minutes.
• Stir in the white wine and cognac, and cook until reduced by half.
• Add the heavy cream and bring to a simmer, cooking until the sauce has thickened, about 5 minutes.
• Stir in the Gruyère cheese, Dijon mustard, and lemon juice. Cook until the cheese is melted and the sauce is smooth.
• Season with salt and pepper to taste.
• Remove from heat and let cool slightly.
• Beat the egg yolks and stir them into the sauce.

Combine Lobster and Sauce:

• Preheat your broiler to high.
• Mix the chopped lobster meat into the sauce until well coated.

Fill the Lobster Shells:

• Place the reserved lobster shells on a baking sheet.
• Spoon the lobster mixture back into the shells, mounding slightly.

Top with Cheese and Broil:

• Sprinkle the grated Parmesan cheese over the top of each filled lobster shell.
• Place under the broiler until the cheese is melted and golden brown, about 3-5 minutes.

Garnish and Serve:

• Sprinkle with chopped fresh parsley before serving.
• Serve immediately with a side of fresh salad or steamed vegetables.

Final Thoughts: Lobster Thermidor is the epitome of gourmet dining, bringing a touch of French elegance to your table. The creamy, cheesy sauce perfectly complements the delicate lobster meat, making each bite a luxurious experience. This dish not only highlights the exquisite flavors of lobster but also provides a wonderful opportunity to showcase culinary skills, making it a perfect feature for your channel.