HM’s Food & Wine Magazine

Serves: 2 Pax
Preparation Time: 55 minutes
Ingredients:
•    1                Lobsters
•    4 tablespoon            Olive Oil
•    1/2glass             White Wine
•    1/2 cup             Fish Stock
•    2                 Finely chopped Shallots
•    1 tablespoon             Chopped Tarragon
•    2                 Egg Yolks
•    ½ cup                Heavy Cream
•    1/2 tablespoon            Mustard Powder
•    2 tablespoon             Sherry or Port Wine
•    1/2cup                Béchamel Sauce : (check the ingredients below)
•    2 tablespoon            Butter
•    1tablespoon            Flour
•    1/2 cup                Milk
•    2 pinch                Nutmeg
•    Cayenne pepper or paprika
Method
1st Step:
1.    Make sure to preheat oven to 380 degree.
2.    Take a lobster and split it into half right from where the head ends lengthwise.
3.    Cut off the head and run your knife from neck to tail.
4.    Brush olive oil and bake it for 12-18 minutes.
2nd Step:
While baking the lobster use your time to make béchamel sauce.
1.    Take a sauce pan and add butter and melt it over slow fire.
2.    Add flour on the top and stir it until it converts into blonde color.
3.    After that, add fish stock and finely stir it.
4.    When stock and flour are mixed well, add milk.
5.    Then add salt and pepper to season with the warmness of nutmeg.
6.    Remember not to boil it rather slow your fire and let it simmer.
3rd Step:
1.    Check the oven and take off the lobster then cool it.
2.    Take out the meat carefully using spoon or small knife then chop it thickly.
3.    Take a frying pan, add white wine, sherry or port, lobster stock and tarragon and let it come to boiling point. Remember it has to be thick and must be glazy.
4.    Then add this glaze to béchamel sauce and keep stirring it until it mixes well.
4th Step:
1.    Take another sauce pan and mix cream with egg yolks.
2.    Add some béchamel glaze to it and stir well.
3.    When the mixture of cream and egg mixes well (it should not boil or turn into scrambled egg), add it back to Béchamel Glaze.
4.    Add dry mustard and salt to season.
5.    The result will be thick and glazed sauce, add lobster and mix it well.
5th Step:
1.    Take the lobster shell and place in oven for few minutes to warm it up.
2.    Then fill shell with meat mixture and above sauce.
3.    Pour remaining sauce in the plate and sprinkle cayenne pepper and garnish with green shallots.