Ingredients

Before you start

Method

1. Remove the elastic bands from the claws and plunge one lobster, head-first, into a large pot of salted boiling water, with the tail tucked underneath (to avoid being splashed by the tail). Loosely cover the pot and cook the lobsters over moderately high heat until the shell turns red. From the time the water comes to a boil again, plan to cook 5 min for a 500 g lobster (add 1 min for each additional 100 g). Transfer the lobsters with tongs to a sink to drain and cool. Obviously, this step is skipped if starting with a cooked lobster.
2. When the lobsters are cool enough to handle, twist off the claws and crack them, then remove the meat. Halve the lobsters lengthwise with a large knife or poultry shears, beginning from the tail end, then remove the tail meat, reserving the shells. Cut all the lobster meat into bite-size pieces. Discard any remaining lobster innards, then rinse and dry the shells.
3. Pour the fish stock into a saucepan, with the cream, mustard, grated nutmeg, and Cognac, then warm up a few minutes. Season with salt and pepper. Add paprika to taste (optional). Add the lobster meat, then simmer 2-3 min until warm, shaking the pan gently.
4. Preheat the broiler. Arrange the lobster shells, cut sides up, in a shallow baking pan, then spoon the lobster mixture into the shells. Sprinkle with the grated Gruyère, then broil the lobsters about 12-15 cm from the heat until the cheese becomes golden-brown, 4-5 min. Serve.