25g/1oz/2 tbsp butter
1 shallot, finely chopped
4 tbsp white wine
300ml/½ pint/1¼ cups béchamel sauce
4 x 450g/1lb prepared cooked lobsters
2 tbsp chopped fresh parsley
1 tsp Dijon mustard
juice of ½ lemon
4 tbsp freshly grated Parmesan
a pinch of paprika
salt and ground black pepper
1 Melt the butter in a pan, add the shallot and cook gently over a low heat for 5 minutes or until softened. Add the wine and let it bubble away until reduced by half. Add the béchamel sauce and simmer until reduced.
2 Add the lobster meat to the sauce with the parsley, mustard, lemon juice and salt and pepper to taste.
3 Preheat the grill (broiler). Spoon the mixture into the lobster shells and sprinkle with the Parmesan.
4 Pop under the hot grill until browned and bubbling. Serve immediately, dusted with paprika.