Directions
1Cook the lobsters.
2Turn the tail with kitchen scissors cut the entire bottom of the dish, Remove the meat, then wash the inside.
3Cut the meat into pieces about an inch and three measuring cups chopped mass, which is about four lobsters.
4The rest of the lobster can be stored in the refrigerator to make a salad or other dish of boiled lobster.
5Melt two tablespoons of butter in a pan, fry onion in butter until they are light golden brown color, do not let it burn.
6Then do the lobster, dry wine, worcestersaus, lemon juice, herbs and fish there Ac'cent.
7Stir well and leave it covered over low heat, not to cook, but in order to keep warm.
8Melt the butter and add the milk sauce with flour Osterizer, salt, pepper and nutmeg.
9Boil the sauce over low heat or in a bain marie, under continuous stirring with a wooden spoon until thick.
10Take about half a cup of this sauce.
11Add to that the beaten yolks.
12Mix well and add the mixture to the rest.
13Stay 2 - 3 minutes stirring.
14Fill the shells with the mixture of the lobster that we have made clean in the beginning of the recipe.
15Sprinkle each with a teaspoon of cheese.
16Put in a bowl and put it in the oven 230 ° C until brown or until golden brown.
17This results in 6 servings.
18Bon appetit.