Fancy Lobster Dish (Print Version)

# Ingredients:

→ Seafood

01 - 2 ready-to-eat Maine lobsters (about 1.5-1.75 pounds each)

→ Sauce Base

02 - 2 tablespoons plain butter, not salted
03 - 2 tablespoons finely chopped shallots
04 - 1/2 teaspoon crushed garlic
05 - 2 tablespoons regular flour
06 - 2 tablespoons cognac or regular brandy

→ Cream Sauce

07 - 3/4 cup milk
08 - 1/4 cup thick cream
09 - 3/8 teaspoon salt, split up
10 - 1/8 teaspoon fine white pepper

→ Finishing Ingredients

11 - 1/2 cup plus 2 tablespoons finely shredded Parmesan
12 - 1 tablespoon dry mustard
13 - 1 tablespoon chopped fresh tarragon leaves
14 - 2 teaspoons chopped parsley, extra for topping
15 - 1/4 cup grated Gruyere

# Instructions:

01 - Set your oven to 375°F and cover a baking tray with aluminum foil
02 - Cut lobsters down the middle, take out meat from tails, claws, and legs. Cut meat into chunks and keep shells for later
03 - Heat butter and cook the shallots with garlic until they smell good. Mix in flour to create a pale roux, then pour in the cognac
04 - Slowly add milk while stirring until it gets thick, then mix in cream, salt, and pepper. Keep cooking till very thick
05 - Turn off heat and mix in the Parmesan, mustard, herbs, and lobster chunks
06 - Pack mixture into empty shells, sprinkle Gruyere on top, and broil till golden, around 5 minutes

# Notes:

01 - Fancy restaurant dish you can make at home in less than an hour
02 - You can swap cognac with brandy in the sauce

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