Lobster Croque Madame by Byron Talbott

(For 2 people) Get a large stock pot half-filled with water on the stove and bring it to a rolling boil.  Add in the lobster tails and cook for 5-7 minutes depending on the size of the tails. Remove the tails from the boiling water and let them cool down on a tray for 30 minutes.

In a medium saucepan that’s on low-medium heat add in the butter and melt it down. After that, whisk in the flour and cook for 1-2 minutes then slowly incorporate the milk until there are no lumps of roux leftover. Season with a sprinkle of nutmeg and finish it with a generous amount of grated Comte cheese. Salt to taste, cover with a lid, and reserve it in a warm place until you’re ready to use.

Now that the lobster tails have cooled, crack the shells and remove the meat. Cut the lobster tails into medium sized chunks and start building out the sandwich. 

Spread a little bit of dijon onto the thick sliced brioche bread along with a sprinkle of chopped tarragon and parsley. Load on one slice with a generous amount of the chunky lobster pieces, add a few slices of Swiss cheese to the other slice of brioche, and finally top it off with a fresh grating of Comte cheese.  Toast the bottom of each slice of brioche in a pan with melted butter until the bottom is a light golden brown then place the pan into a 400f oven for 7 minutes or until the cheese is melted and bubbling on top. 

To finish the croque madame, fry up a sunny-side egg in a small non-stick pan with a little butter, place the egg atop the lobster sandwich, and pour the piping hot cheesy béchamel (Mornay sauce) around the egg yolk, finish with fresh herbs or sliced chives, some cracked pepper, and voila. Bon appétit!