This recipe will serve 6 people.

Preparation Time: 50 Minutes

Cooking Time: 1 Hour 30 Minutes

Ingredients

3 Cooked Lobsters 1¼ to 1½ lb. each
½ Pint of Fish Stock
¼ Pint of Dry White Wine
1 Onion
4 Peppercorns 1 Bay Leaf
1 Sprig of Thyme
Salt and Black Pepper
¾ Pint of Milk
4oz Unsalted Butter
2oz Plain Flour
1 Level Teaspoon of Dijon Mustard
2 Large Egg yolks
¼ Pint of Single Cream
1 Teaspoon of Lemon Juice
3oz Parmesan Cheese
2oz Browned Breadcrumbs
Lettuce to Garnish

Method

1. Pour the fish stock and the white wine into a saucepan, bring to the boil and boil briskly until the liquid had reduce to ¼ of a pint.

2. Peel the onion and cut it into quarters, put it into another saucepan along with the peppercorns, bay leaf, thyme, a pinch of salt and the milk. Bring to the boil, remove the pan from the heat cover with a lid and leave the milk to infuse for 30 minutes.

3. Meanwhile, remove the claws from the lobsters, split each body in half length ways, through the heads and tail and along the center line of the shell. Set the shells aside, with the feeler claws intact. Discard the grey sack in the head and the black intestinal tube in the body.

4. Rub any loose coral (or spawn) through a fine sieve. Remember the meat from the shells and the claws and cut it carefully in ¾in. cubes.

5. Melt 2oz of the butter in a shallow, heavy-based pan and gently fry the lobster meat, turning it frequently for 3-4 minutes. Remove the pan from the heat and set aside.

6. Melt the remaining butter in a saucepan, stir in the flour and cook gently for 2 minutes; remove the pan from the heat.

7. Strain the infused milk through a fine sieve and gradually stir this and the reduced fish stock into the roux. Bring this sauce to the boil, stirring continuously, and cook gently for 3 minutes until the sauce thickens.

8. Leave to cool for 2 minutes, and then stir in the mustard, egg yolks, sieved coral and the cream. Season with salt, pepper, and stir in the lemon juice.

9. Coat the inside of the empty lobster shells with a little of the sauce.

10. Stir half the remaining sauce into the lobster in the pan and carefully spoon the mixture into the shells.

11. Cover with the remaining sauce; grate the Parmesan cheese, mix it with the breadcrumbs and sprinkle over the lobsters. Place the shells under a high grill and cook until the cheese topping is golden brown.

12. Serve the lobster on a bed of lettuce. Crisp French bread and a tossed green salad are traditional with the lobster.

Note from Grandma

Lobster is the most expensive of all shellfish, but it is also regarded as the most delicious.