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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.

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