Lobster Thermidor
 
 1   2 – 2 ½ lb. lobster
 1  lemon
 2  tablespoons shallots, minced
 ¼  c. white wine
 1  tablespoon Dijon mustard
 ½  c. grated Gruyere cheese
 2  tablespoons butter
 2  tablespoons flour
 1  cup milk
 1  egg yolk
 2  tablespoons heavy cream
 Sherry
 Paprika
 S&P
 
 Melt butter, blend in flour – cook 2 minutes. Add shallots. Slowly stir in wine and milk – thicken. Mix mustard and 1 beaten egg yolk and 2 tbsps. cream. Add to sauce. This should be thicker than a normal Bechamel sauce. Season with salt & pepper. Add a splash of sherry.
 
 Par-boil lobster. Split lobster down the center length-wise. Remove meat. Add meat to sauce. Pile into shells. Top with grated cheese and paprika. Place under broiler until bubbly hot.
 
 I serve with twice-baked potatoes – very good.