Lobster thermidor

Cut the whole lobster in half down the middle. Discard the tamale.

Par-cook the lobster by steaming it, watching the meat rather than a timer; about six more minutes from partway through. The claws take longer than the tail.

Simmer the claw shells in the seafood stock for about ten minutes to fortify it, then strain.

Remove the meat from the shells, keeping the tail segments whole, and clean the shells out for stuffing.

Chop the lobster meat into big bite-sized pieces. Smash and roughly chop the garlic.

Melt the butter until foamy, add the minced shallot, the garlic and the mushrooms with a pinch of salt.

Cook until the mushrooms release all their moisture and it evaporates, then until they barely start to brown.

Flambe with brandy in a hot pan so the alcohol aerosolizes; cook until the brandy has boiled off.

Stir in the flour to coat the vegetables, then whisk in the fortified stock a bit at a time, scraping the bottom, until thick.

Whisk the egg yolk and heavy cream together, temper with a little of the hot sauce a few drops at a time, then whisk back into the pan over bare minimum heat.

Add lemon juice, lemon zest and freshly ground pepper.

Kill the heat, then stir in the tarragon and some parsley.

Fold the chopped lobster meat into the warm sauce.

Lay the lobster halves cut side down, mould heavy-duty foil around them, flip a pan over the top and invert to make a cradle that holds them upright.

Stuff the shells as full as they will go with the lobster filling, top with grated Gruyere and then parmigiano reggiano, and drizzle with butter.

Bake in a preheated 450F oven, convection preferred and positioned high in the oven, until golden brown and bubbly.

Finish with parsley tucked between the halves and lemons around the plate.