1. Preheat the oven to 400°F.

Lobster

1. Bring salted water to a boil in a pot large enough to hold the lobsters.
2. Prepare an ice bath to cool the lobsters once par-cooked.
3. Once the water boils, plunge the lobsters infor 5 minutes. Transfer to the ice bath and let cool completely.
4. Cut the lobsters in half length wise along the body, discard the insides, keep the liver along with the roe and set aside in the refrigerator.
5. Rinse the halved lobsters under running water, crack the claws and put the lobsters on a baking sheet lined with parchment paper.

Stuffing

1. Heat the oil in a skillet and sweat the shallots; add the parsley, dill, breadcrumbs and saltand pepper. Make sure the ingredients are well coated in oil and set aside.

Lobster roe butter sauce

1. Melt half the butter over low heat, add the roe and livers, coat with the melted butter and add the cream, salt and pepper. Once the cream is near a boil, whisk in the remaining butter, one cube at a time. Once the sauce is emulsified, set aside and keep warm
2. Top the halved lobsters with the herb stuffing, making sure the cavities are filled with the stuffing. Top with the grated 3-year-old Agropur Grand Cheddar.
3. Cook the stuffed lobsters in the oven for 5 minutes.
4. Once the cheese is melted, increase the heat to broil and cook for 2–3 minutes until golden.
5. To serve, pour some sauce on a plate and put the halved lobster on top.