Ingredients

Step by step

1. Place the milk, onion, bay leaf and stems from the tarragon in a medium saucepan and bring to the boil. Place the lobster tails in the milk, cover and simmer gently for 10 minutes or until cooked through.
2. Remove the lobster from the pan and reserve 300ml of the cooking liquor. Once cool enough to handle, remove the lobster meat from the shell and cut into bite-sized pieces.
3. To make the cheese sauce, melt 15g of the butter in a saucepan, stir in the flour and continue cooking for 2 minutes, stirring. Slowly add the 300ml reserved cooking liquor, whisking continuously until smooth. Cook for at least 2 minutes, or until thickened, then remove from the heat and stir in half of the grated cheese until melted. Finely chop the tarragon leaves, stir through the sauce and beat in the egg yolk. Season to taste and set aside.
4. Preheat the grill to medium high. Heat the remaining butter in a 21cm (base diameter) nonstick frying pan over a medium heat and swirl to coat. Add the beaten eggs to the pan, drawing the edges of the omelette into the centre of the pan with a spatula so that the raw egg runs into the gaps. Continue cooking until most of the egg is set, but still a little runny on top. Remove from the heat, arrange the lobster pieces on top of the omelette and spoon over the cheese sauce. Scatter over the breadcrumbs and reserved cheese, and place under the preheated grill for 4-6 minutes until golden and crisp. Allow to rest for a couple of minutes before garnishing with a few extra tarragon leaves and serving, with toast if you like.