Lobster croque madame

Boil the lobster tails 5 to 7 minutes depending on size, until the meat is tender yet firm; move to a tray to cool.

Melt butter in a pan over medium heat, add the flour to make a roux and cook about a minute.

Add ground nutmeg and slowly add the milk to the roux until fully incorporated with no lumps.

Bring to a simmer, grate in the Comté, turn off the heat, cover and keep warm.

Crack the cooled lobster shells inside a folded towel and peel the meat out whole without tearing it.

Slice the parsley and chives.

Smear Dijon mustard on the thick-cut brioche, sprinkle with parsley and chives, top with chunky lobster, a few slices of Swiss cheese and a grating of Comté.

Set the open-faced sandwich in a large frying pan with melted butter over medium-high heat, then into a 400F oven for 5 to 7 minutes until the bottom is golden and the cheese melted.

Fry a sunny side up egg, whites cooked through without overcooking the yolk.

Plate the sandwich, top with the egg, a generous drizzle of hot cheesy béchamel, chives and fresh black pepper.