Ingredients:

  • 2 whole lobsters (approx. 1.5 lbs each)
  • 1 tbsp olive oil
  • 2 tbsp grass-fed butter
  • 2 tbsp all-purpose flour
  • 1 cup 2% milk
  • 2 tbsp cognac
  • 1 tsp dry English mustard
  • 1 tbsp fresh tarragon, finely chopped
  • 1 tbsp shallot, minced
  • 2 tbsp plain Greek yogurt
  • 3 tbsp freshly grated Parmesan cheese
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt
  • 0.25 tsp white pepper

Instructions:

  1. Steam whole lobsters for approximately 8 minutes until just underdone and meat is no longer translucent. If using tails, steam for 5-6 minutes.
  2. Using kitchen shears, split the lobster shells lengthwise. Carefully remove the meat and chop into bite-sized chunks. Reserve the shells and pat them dry.
  3. In a heavy-bottomed saucepan, melt the grass-fed butter over medium heat. Add the minced shallots and sauté until translucent, about 2 minutes.
  4. Whisk in the flour to create a roux and cook for 1 minute. Gradually whisk in the room-temperature milk and cognac until the sauce is smooth and thickened.
  5. Stir in the dry mustard, salt, and white pepper. Remove from heat and fold in the Greek yogurt and fresh tarragon.
  6. Toss the lobster meat chunks with the sauce and spoon the mixture back into the reserved lobster shells.
  7. Place shells on a baking sheet. Sprinkle with Parmesan cheese and smoked paprika. Broil on high for 3-5 minutes until the topping is golden brown and bubbling.