Dice the flesh of a cooked lobster.
Reduce by boiling briskly mixture of white wine and Court Bouillon (see beginning offish section), add some chopped shallot and tarragon.
Make an equal quantity of good white sauce, mix the above liquid into it, with a little Continental mustard and a few very very finely chopped shrimps.
Strain, color with a drop of cochineal, and add the diced lobster.
Fill the empty shell with this mixture, and brown in the oven, after sprinkling if you likewith grated cheese.
Note: In Normandy dry or drought cider is frequently used instead of white wine.