Charm Your Valentine With This Old School French Seafood Recipe

Ingredients

• Two 1 1/2–pound (680 g) lobsters, plus one 1-pound (454 g) lobster (see notes)
• 2 tablespoons (30 ml) vegetable or other neutral oil
• 2 large shallots (about 8 ounces; 225 g total), thinly sliced
• 4 medium cloves garlic, smashed
• 1 celery rib (2 ounces; 60 g), thinly sliced
• Reserved lobster shells, from above
• 1 tablespoon (15 g) tomato paste
• 1/4 cup (60 g) brandy or dry sherry
• 4 cups (1 L) water
• 2 sprigs tarragon
• 2 tablespoons (30 g) unsalted butter
• 1 large shallot (4 ounces; 113 g), finely minced
• 2 tablespoons (16 g) all-purpose flour
• 1/4 teaspoon cayenne pepper
• 1 cup (237 g) Lobster Stock, from above
• 1/2 cup (120 g) heavy cream
• 1 tablespoon (15 g) Dijon mustard
• 2 ounces (60 g) grated or finely diced Gruyère cheese, plus more grated Gruyère for sprinkling
• 1 tablespoon minced fresh tarragon leaves
• Kosher salt and freshly ground black or white pepper
• Grated Parmigiano-Reggiano, for sprinkling
• Lemon wedges, for serving

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