Ingredients

2 cooked lobsters, 1 1/2 lb (675 g) each 2 tbsp butter 2 shallots, finely chopped 1/2 cup dry white wine 2/3 cup heavy cream 1/2 cup fish stock 2 tbsp chopped parsley 2 tsp chopped tarragon 1 tbsp fresh lemon juice 1/2 tsp dry mustard 3/4 cup shredded Gruyere salt and freshly ground black pepper sweet paprika, for garnish lemon wedges, for serving

Description

This Irresistibly Indulgent Seafood Dish Is Thought To Be Named In Honor Of The Play Thermidor , Which Opened In 1894 In Paris.

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