1. Place the lobster tails in a pot of salted boiling water and cook for 5–6 minutes until the shells turn red. Remove them from the water, let them cool, and cut them in half lengthwise. 
2. Carefully remove the meat, cut it into small pieces, and reserve the shells for stuffing. In a small saucepan, melt the butter, add the flour, and cook lightly until it thickens and is cooked through.
3. Add the milk and nutmeg, season with salt and pepper, and stir until the sauce thickens. Remove from the heat and stir in the lemon juice, mustard, egg yolks, and cheese, then set the béchamel aside. In a skillet, melt the butter and sauté the onion and garlic over medium heat until golden. 
4. Add the mushrooms and cook until tender, seasoning with salt and pepper. Pour in the brandy and light briefly to release the flavor, deglaze with the wine and continuing to cook until the liquids are reduced by half.
5. Add the cream and the lobster meat and cook until the sauce thickens. Then stir in 3–4 tablespoons of the previously prepared béchamel until well combined. Fill the shells with the lobster mixture, top with a little extra béchamel and grated cheese. 
6. Bake in a preheated oven at 200°C (392°F) for 10–12 minutes until the top turns golden brown. Once done, remove from the oven and serve immediately.

Kali Orexi!

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