This is one of Chef Lee's favorite ways to cook lobster. Ten years ago while spending Mothers Day in New Orleans, he and his parents stumbled on a restaurant called "Emeril's Delmonico." He was just starting off in the culinary world and Emeril being of the most decorated chefs at the time, they just had to eat there. Lee told the waiter to bring Emeril's favorite dish and after eating it, it inspired Lee to pursue a deep passion for cooking. So, here is Lee's take on a legendary favorite so everyone can cook for their mother or loved one on Mother's Day, as Lee does for his.
2 lemons, halved
1 medium yellow onion, quartered
1 Bouquet Garni (recipe follows)
Two 2-pound live lobsters (HEB Seafood Department)
2 tablespoon unsalted butter
2 tablespoon minced shallots
1/2 teaspoon minced garlic
2 tablespoons all-purpose flour
2 tablespoon cognac, brandy or sherry
3/4 cup milk
1/4 cup heavy cream
1/4 teaspoon plus 1/8 teaspoon kosher salt
1/8 teaspoon ground white pepper
1/2 cup plus 2 tablespoons finely grated Parmigiano-Reggiano (HEB Cheese Shop or Deli)
1 tablespoon HEB Dijon mustard
1 tablespoon finely chopped fresh tarragon
2 teaspoons finely chopped fresh parsley, plus additional for garnish
1. Preheat the oven to 375. Line a baking sheet with aluminum foil and set aside.
2. Bring a pot of salted water containing the lemons, quartered onion, and bouquet garni to a boil. Add the lobsters and cook until red and firm, 8 to 10 minutes. Transfer the lobsters to an ice bath to stop the cooking process.
3. When the lobsters are cool enough to handle, cut in half lengthwise with a heavy, sharp knife and carefully extract the tail meat. Remove the large claws from the body and gently crack with the back of a heavy knife to extract the meat. Gently pull the front legs from the shell and discard. Dice the tail meat and claw meat and set aside.
4. Place the halved lobster shells on a prepared baking sheet, cut sides down, and roast until dry, 5 to 6 minutes. Let cool on a baking sheet.