- 2 x 570 g (1.25 lb.) lobsters
- 45 ml (3 tbsp.) butter
- 180 ml (¾ cup) white wine
- 160 ml (⅔ cup) shallots, minced
- 125 ml (½ cup) button mushrooms, sauteed (optional)
- 250 ml (1 cup) bechamel sauce
- 180 ml (¾ cup) fish stock
- 1 sprig tarragon
- 15 ml (1 tbsp.) Dijon mustard
- Paprika to taste
- Grated cheese (use a hard cheese of your choice)
- Preheat the oven to 175°C (350°F).
- Cut the lobsters in half and crack the claws for easier access to the meat later.
- Place the lobster halves on a baking sheet. Season with salt and pepper. Add a knob of butter and some paprika
- Bake for 12 to 15 minutes. Baste often with the cooking juices.
- Melt the butter in a skillet and sauté the shallots lightly. Add the white wine, fish stock and sprig of tarragon and reduce by half.
- Add the mustard to the bechamel sauce and whisk together thoroughly. Set aside.
- Once the reduction is made, add the bechamel sauce and mix again. If needed, strain the sauce, pressing the shallots to extract the flavours.
- When the lobsters are cooked, remove the meat and finely dice.
- Add the lobster meat to the sautéed mushrooms.
- Place a layer of sauce in the lobster shells, then a layer of lobster meat. Top with sauce.
- Sprinkle with grated cheese and a few knobs of butter.
- Heat in a 190°C (375°F) oven until evenly browned (7 to 8 minutes) and serve immediately.