Lobster Thermidor

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Ingredients:
4 lobster tails (8 oz. each) or 2 lobsters (1 1/2 to 2 lbs. each)
1/2 yellow onion, finely minced
1/2 small carrot, finely minced
1/2 celery rib (6 inches in length), finely minced
1/2 cup unsalted butter
1/2 cup all-purpose flour
3 cups scalded milk
1 small bouquet garni
salt
freshly ground pepper
pinch of cayenne
1 cup heavy cream
2 egg yolks
1 teaspoon chopped fresh tarragon
1/2 cup grated parmesan cheese

Preparation:
Steep lobsters first by bringing a pot of salted water to a boil. Add lobster tails to pot. When water returns to a boil, cover and remove from heat. Let set for 5 minutes then remove from pan.

Preheat oven to 425 degrees. Scald milk and set aside. Melt butter in a saucepan and sauté onion, carrot and celery until translucent. Add flour and stir well until flour is completely incorporated. Add milk a cup at a time, whisking well with each addition. Add bouquet garni and dry seasonings. Simmer for 15 minutes. Remove bouquet garni.

In a small mixing bowl, whisk together egg yolks and cream. Take sauce off the heat and whisk in cream and yolk combination. Remove lobster meat from shell. Coarsely chop lobster meat, place in a mixing bowl and toss with half of the hot béchamel.

Place 4 individual ramekins on baking sheet. Spoon mixture into ramekins and top with remaining béchamel sauce. Top with parmesan cheese.

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

Serving Suggestion:
A green salad and a cold glass of white wine is all that's needed. Saffron rice and steamed zucchini are great side dishes as well.

Variation:
If desired, the lobster may be cooked and served in the lobster tail shells. If you have squeamish guests, I would stay with the ramekins.

History:
Jason and I had a successful hoop netting trip one night that provided us with a couple lobsters each. Ellen was joining us for dinner but she had never had lobster so I wanted it to be a good experience. She expressed distaste for the looks of the lobster plus she doesn't like the consistency of shrimp or mushrooms.

I modified a recipe (excluded sherry or other alcohol, decreased milk, increased cream, chopped the lobster meat in smaller pieces, and filled ramekins instead of the lobster shells), until I had a recipe that masked the look and texture of the lobster.

I don't think lobster will ever be Ellen's favorite, but she has one way that she will eat lobster now.