This recipe appears in The Influence of People and Places from our Early Spring 2023 issue.
For the lobster
For the sauce
Sweat shallots in a pan, add tarragon and lobster, and cook for 3 minutes.
Deglaze the pan with sherry, add flour and stir. Add the cream and bring to a simmer.
Add ¾ of the cheese and incorporate, then add cayenne and paprika.
Allow the mixture to cool, then stuff into shells. Top with breadcrumbs and remaining cheese, broil for 7 minutes, and enjoy!