INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degrees F. Bring a pot of salted water containing
the lemons, quartered onion and bouquet garni to a boil. Add the lobster to
the boiling water and cook for 8 to 12 minutes. Remove the lobster from the
water and place in a bowl of ice water. This will stop the cooking process
of the lobster. In a sauce pan, melt the butter. Stir in the flour and cook
for 2 to 3 minutes for a blond roux. Add the shallots and cook for 30
seconds. Stir in the wine and milk. Bring the liquid up to a boil and
reduce to a simmer. Cook for about 3 to 4 minutes or until the sauce coats
the back of a spoon. This sauce will be thicker than a normal Bechamel
because it will be used as a filling. Season the sauce with salt and
pepper. Remove the sauce from the stove and stir in the mustard and
tarragon. Remove the lobster from the water and split the lobster in half.
Remove the tail meat from the shells and with the back of a knife, gently
crack the claws. Dice the tail meat and fold in the Bechamel sauce. Stir in
1/2 cup of the cheese and reseason if necessary.
Divide the mixture and spoon into the two lobster tail shells. Sprinkle the
remaining cheese on top of the lobster. Place the filled lobster on a
baking sheet and place in the oven. Bake for about 8 to 10 minutes or until
the top is golden brown. In a hot saute pan, add the bacon and render until
crispy, about 8 to 10 minutes. Add the onions and saute for 2 minutes. Add
the beans and continue to saute for 2 to 3 minutes. Season with salt and
pepper. Stir in the garlic. Remove the beans from the heat. To assemble,
divide the bean mixture between two plates. Lay the lobster halves on top
of the beans. Garnish with parsley.
Yield: 2 servings
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Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998

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