Lobster Thermidor Is an Old-School French Dish That Deserves a Comeback

Add the egg yolk mixture and bring to a simmer, scraping up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer, stirring constantly, until slightly thickened, 1 to 2 minutes. Add the lobster meat, tarragon, 1 tablespoon of the parsley, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon cayenne pepper. Stir to combine. Taste and season with kosher salt as needed.