Preparation Time: 1 hourServings: 4

To steep the lobsters:

2 1 1/2 to 2 pound lobsters
1/2 cup white vinegar per 8 quarts of water
enough water to completely cover lobsters

• Place lobsters in a stockpot or other heat-proof container with a lid.



• Bring water and vinegar to a rolling boil and then pour over lobsters and cover.



• Let steep for 2 minutes for 1 1/2 pound lobsters and 3 minutes for 2 pound lobsters.



• Remove from the pot with tongs, twist off claws with knuckles attached and return claws to pot for 5 minutes.



• Twist off the tails from the body and pull off the flippers from the end of the tail.



• Push the meat out through the large end of the tail. Remove the vein from the center of the tail.



• After 5 minutes, remove the claws from the pot and crack open with the back of a knife. Use only enough force to crack the claw and loosen the meat.


• Remove the meat from the knuckles. Reserve the tail shells and cut out the thin underside of them with scissors.

Bechamel Sauce:  (Yields 1 quart)

1 yellow onion, small dice                                                                     1 small carrot, peeled and small dice
1 celery rib, small dice
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups scalded milk
Small bouquet garni. salt
freshly ground white pepper
pinch of nutmeg
pinch of cayenne
3/4 cup heavy cream
2 egg yolks
1 tablespoon chopped fresh tarragon
1/2 cup grated parmesan 

 

• Preheat oven to 425 degrees.



• Melt butter in a saucepan and saute onion, carrot and celery until translucent.



• Add flour and stir well until flour is completely incorporated.



• Add milk 1/3 at a time, whisking well at each addition.



• Add bouquet garni and dry seasonings, simmer for 15 minutes.



• In a small mixing bowl, whisk together egg yolks and cream.



• Take sauce off of the heat and whisk in cream and yolk combination.



• Rough chop the lobster meat, place in a mixing bowl and toss with half of the hot bechamel.



• Place lobster tail shells on a baking sheet or in a casserole dish, spoon mixture into shells and top with remaining bechamel and grated parmesan.



• Bake in oven at 425 for 12 minutes or until parmesan is golden brown