Ingredients:

  • 2 live lobsters (about 1.5 pounds each or 680 grams each)
  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon cognac or brandy
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
  • Salt and pepper to taste
  • ½ cup grated Gruyère cheese
  • 2 tablespoons breadcrumbs
  • 1 tablespoon melted butter

Instructions:

  1. Bring a large pot of salted water to a boil. Add live lobsters and cook for 10-12 minutes until they turn bright red. Remove lobsters, cool slightly, then remove meat from claws and tails; chop.
  2. In a saucepan, melt butter over medium heat; sauté shallots and garlic until translucent. Add cognac and cook for 1-2 minutes. Stir in cream and mustard; simmer until slightly thickened, about 5 minutes. Mix in chopped lobster meat and tarragon; season with salt and pepper.
  3. Preheat the oven to 400°F (200°C). Fill lobster shells with the lobster mixture. In a small bowl, combine cheese, breadcrumbs, and melted butter; sprinkle over the filling.
  4. Place filled shells in a baking dish and bake for 10-15 minutes, until golden and bubbling.
  5. Garnish with additional tarragon if desired, and serve hot.