5.  Melt the butter in a medium saucepan over medium heat.  Add the shallots and garlic and cook, stirring, until fragrant, about 30 seconds.  Add the flour and whisk to blend.  Cook, stirring constantly with a wooden spoon to make a light roux, about 2 minutes.  Add the cognac or brandy and cook, stirring, for 10 seconds.  Add the milk slowly, stirring constantly to incorporate.  Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, 2 to 3 minutes.  Slowly add the cream, stirring constantly, until all is incorporated.  Cook, stirring, over medium heat for 1 minute.  (The mixture will be very thick.)  Add the salt and pepper and stir well.

6.  Remove from the heat and stir in 1/2 cup of the cheese, the mustard, tarragon, and the 2 teaspoons of parsley.  Fold in the lobster meat.  Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet.  Sprinkle the top of each lobster half with the remaining cheese and bake until the tops are golden brown, 14 to 15 minutes.

7.  Place 1 lobster half on each of 4 large plates, garnish with additional parley, and serve immediately.  This is a great dish to add a cut of Prime Beef tenderloin to make this a little Surf-n-Turf.

Bouquet Garni

Makes 1 Bouquet

5 sprigs fresh thyme

2 bay leaves

10 whole peppercorns

3 sprigs fresh parsley

Put all the ingredients in the center of a 6-inch square of cheesecloth.  Bring the corners together and tie securely with kitchen twine.