Add the lobster and gently toss to fully coat. Add the lemon juice, then strain through a fine-mesh sieve into a bowl and add the chopped tarragon. Stir to combine and return to a simmer until the butter melts, then remove from heat. Raise the heat to high and cook until reduced by about half, 3 to 4 minutes.Īdd the 1/2 cup heavy cream and the remaining 2 tablespoons butter. Carefully add the cognac and cook down until there is very little liquid left in the skillet, 2 to 3 minutes, then add the shrimp stock. Add the shallots and cook until tender, about 4 minutes, then add the head halves and steam in the shallot butter, about 3 minutes. Cut the heads in half.įor the lobster sauce: Melt 1 tablespoon butter in a medium skillet over medium-low heat. Discard the tail and body shells but keep the heads. Cut the meat into bite-size pieces, put in a medium bowl and then season with a pinch of salt. Add the cheese sauce and stir to combine keep warm.Ĭarefully remove the lobster meat from the tails, claws and legs, taking care to remove any cartilage from the claw meat. Cook until the macaroni is still quite firm, about 7 minutes. Add the macaroni and stir with a wooden spoon to ensure the macaroni does not stick to the bottom of the pot. Add salt and bring the water back to a boil. Taste for seasoning and stir occasionally until melted and smooth.īring 4 quarts water to a rolling boil in a large pot over medium heat. Cook the lobsters until they are bright red, about 8 minutes, then drain and set aside.įor the mac and cheese: Add the 1 quart heavy cream, Parmesan, Dijon, Worcestershire, hot sauce, pepper and a pinch of salt to a large skillet over medium heat. Add the lobsters to the pot, making sure that each lobster is completely submerged.
For the lobster and sauce: Bring a large stockpot filled three-quarters of the way with water to a rolling boil over high heat.