Lobster Thermidor | Rock Harbour Seafood

Ingredients

• 2 whole, cooked Rock Harbour lobsters
• 2 ½ tbsp. butter
• 4 Cremini mushrooms, finely diced
• 2 ½ tbsp. shallot, finely diced
• 2 cloves garlic, finely diced
• ½ cup brandy
• 1 ½ cups fish or shellfish stock
• 1 tsp. Dijon mustard
• Pinch of cayenne pepper
• 2 eggs, separated – using yolks only
• 1 cup heavy cream (35%)
• 4 tbsp. parmesan cheese, finely grated
• 1 tsp. lemon juice
• Salt, to taste
• 1 ½ tbsps. Panko breadcrumbs
• 3 sprigs Italian parsley, finely chopped
• Gruyère cheese, grated (approx. 1 ½ cups)