Lobster Thermidor

serves 2

Ingredients; 1 cooked medium lobster 2 3/4 oz butter 4 spring onions, finely chopped 2 tbps flour 1/2 tsp dry mustard 2 tbps white wine or sherry 1 cup milk 1/4 cup cream 1 tbsp chopped fresh parsley 2 oz Gruyere cheese, grated Method; 1- Using a sharp knife, cut the lobster in half lenghtways through the shell. Lift the mear from the tail and body. Remove the cream coloured vein and soft body matter and discard. Cut the meat into 2cm peices,cover and refrigerate. Wash the head and shell halves then drain and pat dry. 2- In a frying pan, heat 2oz of the butter, add the spring onion and stir for 2 minutes. Stir in the flour and mustard and cook for 1 minute, or until pale and foaming. Remove form the heat and gradually stir in the wine and milk. Retur n to the heat and stir constantly untl the mix boils nad thickens. Reduce the heat and simmer for 1 minute. Stir in the cream, parsley and lobster meat, then seaso n with salt and pepper to taste. Stir over low heat until the lovster is heated th rough. 3- Heat the grill. Spoon the mixture into the lobster shells, sprinkle with chee se and dot with the remaining butter. Place under the grill for 2 minutes or until ligh tly browned. Serve with mixed salad greens and lemon wedges.