Ingredients:
Butter and flour: 10 gms each
Milk: 100 ml
Nutmeg powder: One pinch
Lobsters (800 gms): One
Olive oil: 10 ml
White wine: 20 ml
Chopped garlic and Di-Jon mustard paste: One gm
Finely chopped shallots: 10 gms
Tarragon herb: A pinch
Egg yolk: Two
Heavy cream: 50 ml
Method:
Preheat oven to 250 degrees. Split the live lobster in half lengthwise and clean it. Brush the lobster with olive oil and Di-Jon mustard paste and bake in the oven for 15 minutes. Take out and keep aside the stock which comes out of the lobster while baking. Melt the butter and add flour and cook for about 3 to 4 minutes until it is blonde. Add the milk and stir well to combine and simmer it. Check the seasoning and add a pinch of nutmeg. Keep aside. Remove the lobster and let it cool, then remove all the meat from the lobster shell and chop coarsely. In a small frying pan, add garlic, shallots, sauté it and the lobster stock, tarragon and lobster meat. Add béchamel sauce, cream and egg yolks and stir well to combine. The sauce should be pretty thick. Traditionally, fill the mixture into empty lobster shells and brown it in an oven at 375 degree for a few minutes and serve the dish.
Chef R.S. Mohanraj is working as Commis III at Heritage, Madurai for the past one year. His area of interest is food and beverages production and during free time he loves to hear music, read books and chat with friends.
