Heat the grill to high.
Split the lobster tails from top to bottom and pop onto a baking tray shell side down.
Bring the chicken stock, tarragon and shallot to the boil, reduce by half then whisk in the cream brandy and wine. Cool slightly then whisk in the egg yolks, season, spoon over the lobster, sprinkle with the Gruyère and place under the grill for 5 minutes, until golden and bubbling.
Serve with green dressed salad.
Heat the grill to high.
Split the lobster tails from top to bottom and pop onto a baking tray shell side down.
Bring the chicken stock, tarragon and shallot to the boil, reduce by half then whisk in the cream brandy and wine. Cool slightly then whisk in the egg yolks, season, spoon over the lobster, sprinkle with the Gruyère and place under the grill for 5 minutes, until golden and bubbling.
Serve with green dressed salad.
