8 (4 ounce) lobster tails
1 tablespoon and 1-1/4 teaspoons melted butter
1/4 cup minced shallots
1 pinch Salt, to taste
3 cups diced mushrooms (optional)
2 tablespoons all-purpose flour
1/3 cup cognac or brandy
1 cup whole milk
1/4 cup creme fraiche or heavy cream
1/4 cup chopped fresh tarragon
1 pinch Cayenne pepper, to taste
1 tablespoon and 1 teaspoon fine dried bread crumbs
1 tablespoon and 1 teaspoon freshly grated Parmigiano-Reggiano cheese
1 tablespoon and 1-1/4 teaspoons melted butter

Step 1
Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.

Step 2
Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.

Step 3
Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.

Step 4
Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool.

Step 5
Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.

Step 6
Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake.

Step 7
Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended.

Step 8
Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells.

Step 9
Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.

Chef John Armand Mitzewich