- 4 live lobsters, about 625 g (1 1/4 lb) each (1 lobster per person), or 2 large lobsters, 1 kg (2 lb) each (for 4 servings as an appetizer)
- 25 ml (5 tsp) butter
- 25 ml (5 tsp) flour
- 410 ml (1 2/3 cup) boiling fish stock
- 30 ml (2 tbsp) Dijon mustard
- 15 ml (1 tbsp) cognac or brandy
- 2.5 ml (1/2 tsp) paprika
- Salt and ground black pepper
- 180 ml (3/4 cup) Gruyère cheese, shredded
- Boil the 625 g lobsters in salted water for 10 to 12 minutes, or for 22 to 26 minutes for the 1 kg lobsters.
- Remove from water and leave aside to cool.
- Meanwhile, melt the butter over low heat in a saucepan.
- Add the flour and gently stir for about 5 minutes to make a roux.
- Pour the fish stock over the roux.
- Stir with a whisk to avoid making any lumps.
- Simmer over low heat for 10 minutes.
- Add half the Dijon mustard, the cognac and paprika and stir. Adjust the seasoning.
- Cut the lobsters in half lengthwise, remove the meat from the tail and claws (be careful not to damage the shells too much).
- Remove and discard the intestines and stomach.
- Brush the inside of the lobster shells with the rest of the Dijon mustard.
- Cut the lobster meat into big pieces.
- Add to the sauce. Gently stir.
- Stuff the shells generously with this preparation.
- Top with cheese.
- Place under the oven grill for a few minutes until the top of the lobsters is nicely browned.
- Serve with rice and a vegetable of your choice.
To avoid damaging the shell too much, use kitchen shears or even a steak knife. It will allow cutting the hard lobster shell in a cleaner way than with clippers or a smooth-edged knife.
Note: If the lobsters are of a different weight than suggested, cook 2 to 3 min./100 g (10 to 12 min./lb).