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