Creamy Stuffed Lobster

Boil the lobsters in a large pot of salted water until bright red, about 7-10 minutes.

Remove lobsters from the pot. Once cool enough to handle, separate the tail and claw meat from the shells. Reserve the meat and all shells.

Chop the cooked lobster meat into bite-sized pieces and set aside.

To make the lobster stock, heat olive oil in a large stockpot over medium-high heat. Add 2 chopped shallots, the chopped carrot, scallions, and 4 minced garlic cloves. Sauté until softened.

Stir in the tomato paste and cook for another minute.

Deglaze the pot with white wine, scraping up any browned bits from the bottom.

Add the reserved lobster shells to the pot and add enough water to cover them.

Bring to a boil, then reduce heat and simmer for at least 1 hour to create a flavorful stock.

Strain the stock through a fine-mesh sieve and discard the solids. Set the stock aside.

To make the filling, melt butter in a large skillet over medium heat.

Add the remaining 2 chopped shallots and 4 minced garlic cloves and sauté until fragrant.

Whisk in the flour to create a roux and cook for 1-2 minutes.

Slowly whisk in about 2 cups of the prepared lobster stock until smooth.

Stir in the heavy cream. Bring the sauce to a simmer and let it thicken.

Season with salt and pepper. Remove from heat and stir in 1 cup of grated Gruyère cheese until melted.

In a large bowl, combine the chopped lobster meat with the creamy sauce. Add chopped chives and a squeeze of fresh lemon juice. Mix well.

Split the reserved lobster tail shells lengthwise. Arrange them on a baking sheet.

Spoon the lobster filling generously into the shells.

Top with the remaining 1/2 cup of grated Gruyère cheese.

Bake in a preheated oven at 350°F (175°C) until the filling is hot and bubbly and the cheese is melted and lightly browned, about 15-20 minutes.

Garnish with fresh dill and serve with lemon wedges.