Lobster Thermidor

(Be careful not to overheat the lobster as it will toughen)


Ingredients:
2 cooked lobsters
1 cup milk
1 small onion, thinly sliced
1 bay leaf
30g butter
2 tablespoons plain flour
300ml carton cream
3/4 cup grated tasty cheese
2 teaspoons French mustard
30g butter, extra
4 green shallots, finely chopped
1/2 cup dry white wine
2 tablespoons grated parmesan cheese
1 tablespoon chopped parsley


Method Place lobster on board, insert tip of large sharp knife between
eyes, cut in half lengthwise. Remove and discard the greenish grey
stomach sac, also the dark vein running the length of the tail. A female
lobster will have some red "coral" along the outer side of the white tail
meat; this is the roe or eggs. It can be used in sauces or as a garnish.
The yellow-brown liquid in the body of the lobster is called the "mustard"
and can be incorporated into sauces as well if desired.


Remove tail meat in 1 piece, chop into bite-sized pieces. Remove as much meat as possible from body and claws with skewer or fork, reserve with tail meat for sauce. Rinse shell under cold water; dry well. Combine milk, onion, and bay leaf in saucepan, bring to the boil, strain, discard onion and bay leaf. Melt butter in saucepan, stir in flour, stir over
heat 1 minute. Gradually stir in hot milk, stir constantly over heat
until mixture boils and thickens. Remove mixture from heat, stir in the
cream, cheese and mustard.


Melt extra butter in frying pan, add shallots, stir over heat 1 minute,
stir in wine, bring to the boil, boil rapidly until quantity is reduced by
half. Stir in white sauce mixture and lobster, heat through gently,
stirring constantly. Spoon mixture into lobster shells, sprinkle with
combined parmesan cheese and parsley. Place under hot griller, gril until cheese is melted and lightly browned.

Source: rec.food.recipes