Lobster Coquilles

• 12 ounces lobster meat, cooked
• 1/2 cup water
• 1/2 cup dry white wine
• 2 green onions, sliced
• 2 celery tops
• 2 sprigs parsley
• 1 bay leaf
• 4 peppercorns
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 3 tablespoons butter, melted
• 2 green onions, sliced
• 2 tablespoons all-purpose flour
• 1/2 cup light cream
• 1 egg yolk
• 1 teaspoon breadcrumbs
• 2 tablespoons cheddar cheese, grated

1. Cut lobster into chunks.
2. In a saucepan, combine water, wine, onions, celery tops, parsley, bay leaf, peppercorns, thyme and salt and simmer 5 minutes.
3. Strain and reserve broth.
4. In a heavy saucepan, heat butter and saute onions and mushrooms.
5. Blend in flour; slowly add 3/4 cup reserved broth and stir until thickened.
6. Mix cream with egg yolk and whisk into sauce; add lemon juice.
7. Fold in lobster.
8. Spoon into 4 greased scallop shells.
9. Bake 450F for 5 to 8 minutes.
10. Sprinkle with breadcrumbs and cheese.
11. Broil 1 to 2 minutes.

lobster, water, white wine, green onions, celery tops, parsley, bay leaf, peppercorns, thyme, salt, butter, green onions, flour, light cream, egg yolk, breadcrumbs, cheddar cheese

Taken from www.food.com/recipe/lobster-coquilles-251157 (may not work)