Serves 4

Ingredients:

4 large lobster tails, cooked
2 cups whole milk
1 teaspoon olive oil
1 large shallot, chopped
2 (8-ounce) packages sliced mushrooms
3 tablespoons dry sherry
1 1/2 tablespoons all-purpose flour
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh tarragon
3 tablespoons whipping cream
1/4 teaspoon kosher salt
1 cup grated Gruyere cheese
2/3 panko breadcrumbs
2 teaspoons unsalted butter

Remove meat from cooked lobster tails; chop meat into bite-sized pieces (you should have about 2 cups chopped meat). Cover and chill.

Place lobster shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or rolling pin. Combine shells and milk in a small saucepan over medium heat. Bring to a simmer; cook 5 minutes (do not boil). Remove from heat; cover and let stand 30 minutes. Strain mixture through a fine mesh sieve into a bowl; discard solids. Set aside.

Preheat oven to 450 degrees F.

Heat oil in a large nonstick sauté pan over medium-high heat. Add shallots; sauté 2 minutes or until soft. Add mushrooms; sauté 4 minutes or until liquid begins to evaporate. Stir in sherry, and cook 1 minute.

Combine reserved milk mixture, flour, and black pepper in a small bowl; stir with a whisk until smooth. Add milk mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Stir in basil and tarragon; cook for 1 minute, stirring occasionally. Add reserved lobster meat, cream, and salt, stirring to combine. Divide mixture evenly among each of 4 (1 1/2-cup) greased gratin dishes or ramekins.

Combine cheese, panko, and melted butter in a small bowl; toss to combine. Sprinkle about 1/3 cup panko mixture over each gratin. Bake for 12 minutes, until topping is browned.