• 4 (4 ounce) lobster tails
  • 3 tablespoons butter, divided
  • 2 tablespoons minced shallots
  • Salt, to taste
  • 1 ½ cups diced mushrooms(Optional)
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cognac or brandy
  • ½ cup whole milk
  • 2 tablespoons creme fraiche or heavy cream
  • 1 tablespoon chopped fresh tarragon
  • Cayenne pepper, to taste
  • 2 teaspoons fine dried bread crumbs
  • 2 teaspoons freshly grated Parmigiano-Reggiano cheese
  • 2 teaspoons melted butter
  • Directions

  • Step 1

    Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.


  • Step 2

    Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.

  • Step 3

    Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.

  • Step 4

    Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool.

  • Step 5

    Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.

  • Step 6

    Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake.

  • Step 7

    Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended.

  • Step 8

    Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells.

  • Step 9

    Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.

  • Chef's Note:

    This recipe makes 2 main dish or 4 appetizer-size portions.

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