Serves 4

Preparation time: 3 hours

Baking time: 15 minutes

Ingredients:

• Lobster meat removed from two 1 1⁄2 pound lobsters (see Note)

• 4 tablespoons butter

• 1 teaspoon grated onion

• 1 cup sliced mushrooms

• 2 minced shallots

• 1⁄4 cup flour

• 1 1⁄2 cup milk - heated

• 1 cup heavy cream - heated

• 2 slightly beaten eggs

• 1 teaspoon dry mustard

• 1 teaspoon celery seed

• Pinch of cayenne pepper

• 1 1⁄2 teaspoon salt

• 2 pinches ground nutmeg

• 1 cup grated extra sharp cheddar cheese

• 1 teaspoon lemon juice

• 4 tablespoons white vermouth

• Buttered bread crumbs

Tools:

• Double boiler

• Baking sheet

Directions in the following order:

  1. Preheat the oven to 400 degrees

  2. In a double boiler, melt the butter and add (in order) and mix together the vegetables, flour, milk and cream

  3. To the above mixture, add a bit at a time the eggs and then the spices and cook until thickened

  4. Add: lemon juice, vermouth and lobster meat

  5. Place the shells (see note) cavity side up on a baking sheets

  6. Fill with lobster mixture and top with the grated cheese

  7. Bake for 15 minutes

Note:

• When removing the lobster from the shell, keep in mind that you will reuse the shell to serve the dish. Cut the lobster shell in half - lengthwise - and remove all meat. Scoop out all shells.