Lobster Thermidor

• 2 (1 1/2 lb. each) lobsters
• 2 finely chopped shallots or green onions
• 1 tsp. salt
• pinch each: cayenne, white pepper and chervil
• 1 tsp. dry mustard
• 1 Tbsp. butter
• 4 to 6 oz. dry white wine
• 8 oz. half and half
• 2 c. white sauce
• 1/2 c. grated Gruyere cheese
• halved stuffed olives, lemon slices and parsley (for garnish)

1. Boil lobsters in water for 18 minutes.
2. Cut in half and break off claws.
3. Remove meat from shells and set half shells aside for stuffing.
4. Cut lobster into 1-inch pieces.
5. Brown shallots or onions in butter, then add white wine and let boil until reduced. Slowly stir in half and half and white sauce.
6. Add salt, cayenne, white pepper and chervil.
7. Simmer until mixture coats a spoon.
8. Add lobster and cook for 2 minutes.
9. Remove from fire and add moistened mustard and 3/4 of the cheese.
10. Fill shells with mixture and sprinkle with remaining cheese.
11. Glaze in hot oven or under broiler for 1 minute until golden brown.
12. Garnish and serve 4.

lobsters, shallots, salt, cayenne, dry mustard, butter, white wine, white sauce, gruyere cheese, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465586 (may not work)