Ingredients

Salt, to taste

2 lobsters (about 1 1⁄2 lbs. each)

2 cups milk

7 tbsp. unsalted butter

1⁄4 cup flour

1 tsp. ground nutmeg

Freshly ground black pepper, to taste

2 shallots, finely chopped

1⁄2 lb. cremini mushrooms, quartered

1 cup white wine

1 1⁄2 cups heavy cream

1 tbsp. finely chopped chervil

1⁄8 tsp. cayenne

1⁄2 tsp. dry mustard

1⁄2 lb. gruyère, grated

Preparation

  1. Bring a pot of salted water to a boil. Add lobsters; boil for 5 minutes. Drain; halve each lengthwise. Remove and crack claws. Remove meat from bodies and claws; cut into chunks. Scrape shells’ insides clean; set meat and shells aside.

  2. Bring milk to a boil; set aside. Melt 4 tbsp. of the butter in a pan over medium heat. Add flour and cook until golden, 1-2 minutes. Add milk while whisking; increase heat to medium; boil. Cook, stirring, until thickened, 2-3 minutes. Add nutmeg and salt and pepper; keep sauce warm.

  3. Heat broiler. Heat remaining 3 tbsp. of the butter in a skillet over medium-high heat. Add shallots; cook until golden, 1-2 minutes. Add mushrooms; cook until softened, 4-5 minutes. Add wine; cook until reduced by two-thirds, 4-5 minutes. Whisk in cream, chervil, cayenne, and reserved sauce. Reduce heat to medium-low; cook until thickened, 3-4 minutes. Add lobster; stir in mustard and 3⁄4 cup cheese. Divide half of lobster sauce between shells; sprinkle remaining cheese over top. Broil lobster halves on a baking sheet until bubbly, 2-3 minutes. Serve with remaining sauce.