Start by bringing a large pot of salted water to a rolling boil. Carefully add the live lobsters, ensuring they are fully submerged. Boil for about 8–10 minutes, until they turn bright red. Once cooked, immediately transfer them to an ice bath to halt the cooking process. Allow the lobsters to cool for a few minutes before handling.

Once the lobsters are cool, gently crack the shells using a lobster cracker or mallet, and remove the meat. Chop the tender lobster meat into bite-sized pieces, keeping an eye out for any shell fragments. Set aside the chopped meat and reserve the shells for filling later in the Lobster Thermidor.

Preheat your oven to 400°F (200°C) to get ready for that golden, bubbly finish. While the oven heats up, line a baking sheet with parchment paper to catch any drips from the Lobster Thermidor as it bakes.

In a medium saucepan, combine whole milk, bay leaves, fresh tarragon, chopped onion, and black peppercorns. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once boiling, remove it from the heat and let it infuse for about 10 minutes. Afterward, strain the mixture to remove the solids.

In a separate saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, sauté minced garlic and shallots until they’re fragrant and translucent, about 3 minutes. Then, whisk in all-purpose flour and cook for another minute until the mixture is golden.

Slowly pour in the dry white wine and brandy, whisking constantly to avoid lumps. Cook the mixture until it thickens slightly, about 3 minutes.

Gradually whisk in the infused milk into the roux mixture. Add Dijon mustard, lemon zest, chopped tarragon, chives, and whipping cream. Stir until fully combined. Finally, fold in the chopped lobster meat, seasoning generously with sea salt and freshly cracked black pepper.

Take the reserved lobster shells and carefully fill them with the rich lobster mixture. Pile it high, then sprinkle the top with grated Comté or Gruyère cheese. Place the filled shells on the prepared baking sheet.

Place the baking sheet in the preheated oven and bake for 20–25 minutes. Watch closely as the cheese melts and begins to turn a beautiful golden brown.

Once out of the oven, let the Lobster Thermidor cool for a minute. Garnish with fresh dill leaves. Serve immediately with lemon wedges on the side.