Lobster Thermidor

With scissors, cut through the soft bottom shell of each tail along both sides where it meets the upper shell, from the big end to the tail.

Cook the tails in melted butter over medium-high, covered: about 3 minutes cut side down, then 1 minute on each side of the shell, to 85-90% cooked. Remove to a bowl.

In the same pan on medium, cook a chunk of butter, minced shallots and a pinch of salt 3 or 4 minutes until soft and translucent, deglazing the lobster juices.

Add diced mushrooms and cook 5 or 6 minutes until golden.

Stir in about a tablespoon of flour and cook 2 minutes.

Deglaze with a splash of cognac and flambe it with a lighter; once it has burned off, stir in cold milk and bring to a simmer until thickened (thin with more milk if needed).

Off the heat, stir in a couple tablespoons of creme fraiche; let cool a little.

Pull the lobster meat from the shells, keeping every scrap; set the four shells on a sheet pan on crinkled foil. Devein if needed and cut the meat into half-inch pieces.

Mix the lobster with the sauce, a pinch of salt, more than a couple shakes of cayenne and plenty of chopped tarragon; stuff into the shells over the bowl.

Top each with about half a teaspoon of dry breadcrumbs, a light dusting of parmesan and a drizzle of melted butter.

Roast in the centre of a 450 degree oven about 10 minutes until browned and heated through; optionally a minute under the broiler. Serve immediately.