|Special margarine||3 Tablespoon|
|Live lobsters/African lobster tails||2 , split|
|Minced onions||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Minced parsley||1 Teaspoon|
|Dry bread crumbs||2 Tablespoon|
Melt 1 tablespoon margarine in a skillet; put the lobsters in it flesh side down and saute 5 minutes.
Turn lobsters over; cover and cook over low heat 10 minutes.
Cool and remove the meat.
Reserve the shells.
Slice bodies and dice the claws.
Melt the remaining margarine in a saucepan; saute the onions 5 minutes.
Add the wine; cook over low heat 5 minutes.
Mix the flour, milk, mustard, salt and paprika.
Add to the wine mixture, stirring steadily to the boiling point.
Cook over low heat 5 minutes.
Stir the lobster meat into the sauce with the chervil and parsley.
Stuff the shells and sprinkle with the bread crumbs.
Bake in a 425° oven 10 minutes.