Ingredients:

  • 2 live lobsters (about 1 to 1.5 lbs each) or 4 cups cooked lobster meat, chopped (900g)
  • 4 tablespoons unsalted butter (57g)
  • 1 medium shallot, finely chopped
  • 1/2 cup dry white wine (120ml)
  • 1 cup heavy cream (240ml)
  • 2 tablespoons all-purpose flour (15g)
  • 2 large egg yolks
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brandy (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup grated Gruyère cheese (50g)
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

  1. Boil lobsters in salted water for 8-10 minutes. Remove lobsters, cool slightly, and extract meat from shells.
  2. In a skillet, melt butter over medium heat. Sauté shallots until translucent.
  3. Add wine; reduce until only a few tablespoons remain.
  4. Stir in flour; cook briefly to create a roux. Gradually whisk in heavy cream; cook until thickened.
  5. Stir in egg yolks, mustard, brandy, salt, and pepper until well combined.
  6. Fold in chopped lobster meat with sauce until evenly coated.
  7. Transfer mixture into a baking dish or individual ramekins. Sprinkle Gruyère cheese on top.
  8. Preheat oven to 350°F (175°C); bake for 15-20 minutes until golden and bubbly.
  9. Garnish with chopped parsley before serving.