lobster thermidor in paris
I apologize in advance for not answering your question but I wanted to warn you about the your request. Homard Thermidor is a quite outdated recipe which belongs to another era when food was richer, sauces heavier. In short, I am not sure many chefs today would put that on a menu.
Maybe someone will put forward some chef who can revisit the recipe ? but then to make it in agreement with today's taste would require some emancipation from the original.
Maybe you were aware of all that and you were looking for an historical experience rather than gastronomical one?