Makes 4 servings
2 X 1 ¼ pound live lobsters
1 ½ cups whole milk
2 bay leaves
2 sprigs fresh tarragon
8 black peppercorns
2 tablespoons butter
2 tablespoons all-purpose flour
2 garlic cloves, minced
1 large shallot, minced
½ cup dry white wine
2 tablespoons brandy
2 teaspoons Dijon mustard
Zest of 1 lemon
1 teaspoon minced fresh tarragon leaves
1 tablespoon minced fresh chives
2 tablespoons whipping (heavy) cream
1 cup grated Comte (or gruyere) cheese
2 tablespoons dill leaves
Sea salt and freshly cracked black pepper
First, cook your lobsters. Immediately drop into an ice bath to cool, then separate the legs and halve the body. Crack open the claws and remove all the lobstery goodness, then chop into bite-sized pieces. Reserve your lobster body shells and meat, and set aside.
Preheat and oven to 400 degrees F and line a baking sheet with parchment paper.
Combine the milk, bay leaves, tarragon, onion, and peppercorns in a small saucepan and bring to a boil. Remove from the heat and let infuse for 10 minutes. Strain.
Heat a saucepan over medium heat and add your butter. When melted, add the garlic and shallot and cook until softened and fragrant, 2 – 3 minutes. Whisk in the flour and cook for a few seconds, then add the white wine and brandy. Slowly and surely, whisk in the flavoured milk and cook until glossy and thickened. Lastly, whisk in your Dijon, lemon zest, tarragon, chives, cream, ½ of your cheese, then season with sea salt and cracked pepper to taste. Add the chopped lobster to your sauce. Awesome.
Place the lobster shell halves on the prepared baking sheet, then fill each shell with your lobster sauce. Top with the remaining cheese, a crack of black pepper, then bake until melted, bubbly, and golden. Finally, garnish with fresh dill and serve with lemon wedges. Delicious!