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Prep the Lobster: Using a sharp knife, carefully split the lobsters lengthwise, removing the claws and tail meat. Remove the dark vein from the tail meat and discard.

Poach the Lobster: In a large pot, bring the water to a boil. Add the onion, celery, carrots, bay leaves, salt, and pepper. Reduce the heat to a simmer and add the lobster halves. Poach for about 8-10 minutes, or until the lobster meat is just cooked through. Remove the lobster from the pot and let it cool slightly. Once cool enough to handle, remove the meat from the shells and chop into bite-sized pieces. Reserve the shells for serving.

Make the Roux: In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2-3 minutes to make a roux.

Add the Liquid: Gradually whisk in the milk and heavy cream until smooth. Cook, stirring constantly, until the sauce thickens and comes to a simmer.

Season and Flavor: Stir in the brandy or white wine, grated Gruyere cheese, chopped parsley, salt, pepper, and a pinch of nutmeg. Cook for another minute, then remove from heat.

Mix with Lobster: Gently fold the chopped lobster meat into the sauce until well coated.

Fill the Shells: Spoon the lobster mixture back into the reserved lobster shells, distributing evenly.

Prepare the Topping: In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle the breadcrumb mixture over the lobster-filled shells.

Preheat the Oven: Preheat your oven to 400°F (200°C).

Bake: Place the filled lobster shells on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the topping is golden brown and crispy.

Serve Hot: Serve the Lobster Thermidor immediately, garnished with additional chopped parsley if desired. Serve with crusty bread or a side salad for a complete meal.