Ingredients

Method

Preheat the oven to 375ºF / 190ºC

Line a baking sheet with foil and put to one side.

Cut the lobster in half lengthways and remove the lobster flesh. Twist off the claws and with the back of a heavy knife, crack the claws and remove the claw meat. Carefully twist off the front legs and discard. Chop the lobster meat from the body and claws into bite size pieces and place in a bowl. Keep the lobster shells for later.

On a medium heat, place a pan, add the butter and when melted add the shallots and garlic, keep them moving in the pan for 30 seconds then add the flour and whisk to a smooth consistency. Cook the flour mixture for 2 minutes, then add the brandy stirring continually.

Slowly add the milk, again stirring constantly and bring to the boil. Reduce the heat and then simmer until the mixture coats the back of the spoon (3 minutes approximately).

Slowly add the cream until thoroughly combined. Continue to stir over a medium heat for 1-2 minutes. Remove from the heat, season and add the parmesan cheese, mustard, tarragon and parsley. You should have a thick sauce. Fold through the lobster and divide the mixture into the 4 half lobster shells.

Place the shells on the foil covered baking sheet stuffed side up. Sprinkle the gruyere over the lobster shells and grill until the top is golden in colour (Approximately 5 minutes).

Place the lobsters on their serving plates and sprinkle with freshly chopped parsley. These can be two each as a main course or one each as a starter portion.