Technical Stages :

• Thinly slice the shallots.
• Sweat them in a knob of butter for a few seconds.
• Add white wine, tarragon sprig, fish stock and reduce by half.
• Add a good spoonful of mustard to the bechamel sauce and mix thoroughly.
• Place the lobsters on a cutting board and split them in half beginning with the head, then the tail. It is easier to cut the tail when folded backward.
• Remove the guts.
• Place the lobsters on a baking sheet. Add salt, pepper and paprika. Add a few knobs of butter.
• Bake in warm oven and frequently sprinkle with butter (around 12 mn).
• Incorporate the reduced preparation, the bechamel sauce with mustard.
• Mix well using a whisk.
• Strain using a fine sieve or a chinois.
• When finished, remove the meat and roe from the shells and cut them into pieces.
• You may add some fried button mushrooms (optional).
• Place a layer of sauce into the lobster tail , fried mushrooms, pieces of roe and meat, and coat with the sauce.
• Sprinkle with grated emmental, a few knobs of butter and leave to broil in the oven or in the broiler to obtain a regular gratinée.
• Serve immediately.