|Cooked lobsters||3 Pound (3 nos.)|
|Mornay sauce||2 Cup (32 tbs) (hot)|
|Chopped shallots/Green onions||3|
|Dry mustard/2 tsp prepared mustard||1⁄2 Teaspoon|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|Chopped parsley||2 Tablespoon|
|Whipping cream||2 Tablespoon|
|Parmesan cheese||2 Tablespoon|
Split the lobsters lengthwise.
Detach claws and crack them.
Remove all lobster meat and dice.
Watch for these small areas which should be discarded: dark intestinal vein, small sac behind head, the spongelike greenish bits on either side of back.
At the same time be sure not to throw away the bright green liver, or (if present) the coral-red roe.
Save the body shells.
Prepare Mornay Sauce and keep hot in a double boiler.
Saute shallots in melted butter for about 2 minutes, then add mustard and wine.
Simmer until mixture is reduced to 1/3 cup, then stir into the sauce.
Add seasonings to taste, including a pinch of cayenne.
Reserve 1/3 cup of the sauce.
Fold diced lobster into remaining sauce.
Now fill the body shells with this mixture.
Combine cream with reserved sauce and spread evenly over the lobster.
Sprinkle with cheese and broil until delicately browned and heated.