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1
Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and set aside.
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2
Bring a pot of salted water containing the lemons, quartered onion, and bouquet garni to a boil.
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3
Add the lobsters and cook until red and firm, 8 to 10 minutes.
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4
Transfer the lobsters to an ice bath to stop the cooking process.
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5
When the lobsters are cool enough to handle, cut in half lengthwise with a heavy sharp knife and carefully extract the tail meat.
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6
Remove the large claws from the body and gently crack with the back of a heavy knife to extract the meat.
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7
Gently pull the front legs from the shell and discard.
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8
Dice the tail meat and claw meat and set aside.
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9
Place the halved lobster shells on a baking sheet, cut sides down, and roast until dry, 5 to 6 minutes.
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10
Let cool on the baking sheet.
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11
Melt the butter in a medium saucepan over medium heat.
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12
Add the shallots and garlic and cook, stirring, until fragrant, about 30 seconds.
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13
Add the flour and whisk to combine.
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14
Cook, stirring constantly with a heavy wooden spoon to make a light roux, about 2 minutes.
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15
Add the cognac and cook, stirring, for 10 seconds.
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16
Add the milk slowly, stirring constantly to incorporate.
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17
Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, 2 to 3 minutes.
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18
Slowly add the cream, stirring constantly, until all is incorporated.
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19
Cook, stirring, over medium heat for 1 minute.
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20
(The mixture will be very thick.)
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21
Add the salt and pepper and stir well.
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22
Remove from the heat and stir in 1/2 cup of the cheese, the mustard, tarragon, and parsley.
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23
Fold in the lobster meat.
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24
Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet.
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25
Sprinkle the top of each lobster with a portion of the remaining cheese and broil until the top is golden brown, 5 minutes.
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26
Place 1 lobster half on each of 4 large plates, garnish with additional parsley, and serve immediately.
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27
*Bouquet Garni is a small bag filled with herbs and seasonings that is used to flavor poaching liquids and broths.
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28
By placing the items in a bag, the liquid stays free of debris and the seasonings can easily be extracted.
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29
The ingredients in the bouquet garni vary to suit the final dish.
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30
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.
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31
Draw up the sides to form a pouch and tie with kitchen twine or unflavored dental floss.
