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.
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.