Directions:
- Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and set aside.
- Bring a pot of salted water containing the lemons, quartered onion, and bouquet garni to a boil. Add the lobsters and cook until red and firm, 8 to 10 minutes. Transfer the lobsters to an ice bath to stop the cooking process.
- When the lobsters are cool enough to handle, cut in half lengthwise with a heavy sharp knife and carefully extract the tail meat. Remove the large claws from the body and gently crack with the back of a heavy knife to extract the meat. Gently pull the front legs from the shell and discard. Dice the tail meat and claw meat and set aside.
- Place the halved lobster shells on a baking sheet, cut sides down, and roast until dry, 5 to 6 minutes. Let cool on the baking sheet.
- Melt the butter in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and whisk to combine. Cook, stirring constantly with a heavy wooden spoon to make a light roux, about 2 minutes. Add the cognac and cook, stirring, for 10 seconds. Add the milk slowly, stirring constantly to incorporate. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, 2 to 3 minutes. Slowly add the cream, stirring constantly, until all is incorporated. Cook, stirring, over medium heat for 1 minute. (The mixture will be very thick.) Add the salt and pepper and stir well.
- Remove from the heat and stir in 1/2 cup of the cheese, the mustard, tarragon, and parsley. Fold in the lobster meat. Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet. Sprinkle the top of each lobster with a portion of the remaining cheese and broil until the top is golden brown, 5 minutes.
- Place 1 lobster half on each of 4 large plates, garnish with additional parsley, and serve immediately.
- *Bouquet Garni is a small bag filled with herbs and seasonings that is used to flavor poaching liquids and broths. By placing the items in a bag, the liquid stays free of debris and the seasonings can easily be extracted. The ingredients in the bouquet garni vary to suit the final dish.
- Bouquet Garni:
- Place the bay leaf, thyme, parsley sprigs, and peppercorns in the center of a 6-inch square piece of cheesecloth or a large paper coffee filter. Draw up the sides to form a pouch and tie with kitchen twine or unflavored dental floss.
- Yield: 1 bouquet
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.96 Kcal (1846 kJ) | ||
| Calories from fat | 132.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.71g | 23% | |
|---|---|---|---|
| Cholesterol | 208.35mg | 69% | |
| Sodium | 411.52mg | 17% | |
| Potassium | 225.83mg | 5% | |
| Total Carbs | 12.64g | 4% | |
| Sugars | 4.86g | 19% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 57.39g | 115% | |
| Vitamin C | 20mg | 33% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 5% | |
| Calcium | 228.2mg | 23% | |
| Amount Per 100 g | |||
| Calories | 125.55 Kcal (526 kJ) | ||
| Calories from fat | 37.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 23% | |
|---|---|---|---|
| Cholesterol | 59.32mg | 69% | |
| Sodium | 117.17mg | 17% | |
| Potassium | 64.3mg | 5% | |
| Total Carbs | 3.6g | 4% | |
| Sugars | 1.38g | 19% | |
| Dietary Fiber | 0.54g | 8% | |
| Protein | 16.34g | 115% | |
| Vitamin C | 5.7mg | 33% | |
| Iron | 0.2mg | 5% | |
| Calcium | 65mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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