1. Heat oven to 400 degrees. Melt 1 tablespoon butter in a small saucepan over medium heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 2 minutes. Add flour and cook, stirring constantly, until mixture is golden brown, about 1 minute. Whisk in milk. Add bay leaf and cook, stirring frequently, until smooth and thickened, 3 to 5 minutes. Remove from heat, season with salt and pepper to taste, and set aside; discard bay leaf.
2. Melt remaining 1/2 tablespoon butter in a small skillet over medium heat. Add bell pepper, chili pepper, sausage, and garlic and cook, stirring occasionally, until sausage begins to render and peppers are softened, about 3 minutes. Add white wine, bring to a simmer, and cook until most of the liquid has evaporated, about 3 minutes. Transfer to a large bowl, whisk in reserved milk mixture, and let cool slightly. Fold lobster meat, parsley, and tarragon into cream mixture and season with salt and pepper to taste.
3. Spoon mixture evenly into lobster tail halves. Sprinkle with breadcrumbs, drizzle with olive oil, and transfer to a baking sheet or skillet. Bake until crumbs are toasted and mixture is hot, 12 to 15 minutes. Serve immediately.
Source: Hannaford Fresh Magazine, November - December 2016