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  Lobster Thermidor

6 whole lobsters (or frozen lobster tails)
6 tsp vegetable oil
16 Tbs butter
1/4 cup Dijon style mustard
3 Tbs flour
1 cup milk
2 cups heavy cream
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste

Split the lobsters in half lengthwise. Brush with the vegetable oil and sprinkle with salt and pepper. Broil, split side up, under medium heat for 5 minutes. Remove from broiler and dot with 6 tablespoons of butter. Bake in a hot oven (400F) for 10 minutes. Allow to cool, then remove the meat from the shells and slice it. Save the coral if using whole lobsters. Brush the inside of each shell lightly with mustard. Meanwhile, simmer the cream over low heat for 30 minutes, until reduced by about half. In a small saucepan over medium heat melt 4 tablespoons of butter and stir in the flour. Add the milk slowly, stirring constantly, until sauce thickens. Mix in the cream and the lobster coral. Return the lobster meat to the shells and cover with sauce. Sprinkle with Parmesan cheese, dot with remaining butter, and bake in a hot (400F) for 10 minutes.

Yield: 6 Servings