Tarragon Stuffed Baked Lobster Halves

Preheat the oven to 200 C (400 F). Line a baking sheet with parchment paper or a silicone baking mat.

Using a heavy chef's knife, split the lobsters in half lengthwise down the center of the body and tail. Remove and discard the stomach sac located near the head, and the dark intestinal vein running down the tail. Leave the green tomalley if desired, or remove it. Place the halves flesh-side up on the prepared baking sheet.

In a skillet over medium heat, melt 40g of the unsalted butter. Add the minced shallot and sauté until softened and translucent, about 3 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove from heat.

Melt the remaining 40g of butter. In a mixing bowl, combine the panko breadcrumbs, melted butter, the sautéed shallot and garlic mixture, chopped tarragon, chopped parsley, lemon juice, salt, and black pepper. Toss gently until the breadcrumbs are evenly moistened and resemble wet sand.

Divide the breadcrumb stuffing evenly among the four lobster halves. Gently press the mixture into the empty head cavities and sprinkle it in an even layer over the exposed tail meat.

Bake in the preheated oven at 200 C (400 F) for 15 to 18 minutes. The lobster meat is fully cooked when it turns opaque white and registers 60 C (140 F) on an instant-read thermometer, and the breadcrumb topping is crispy and golden brown.

Remove the lobsters from the oven. Let them rest on the pan for 2 minutes before transferring to serving plates. Serve immediately with fresh lemon wedges on the side.