Lobster à la Bechamel

Ingredients

• 2 lobsters Lobster meat
• 4 tablespoons Butter
• 4 tablespoons All-purpose flour
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Grated nutmeg
• 1 cup Heavy cream
• 4 Egg yolks
• 1 cup Chicken stock
• 1/4 teaspoon Mace (Quantity estimated (not specified in original recipe))
• 1 Bay leaf
• 1 teaspoon Lemon juice
• 2 tablespoons Dried coral (or chopped parsley) (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cut the lobster meat into delicate slices or dice, as preferred. Set aside.
2. 2In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, until a smooth roux forms. Gradually whisk in the cream and chicken stock. Add the salt, pepper, nutmeg, mace, and bay leaf. Bring to a simmer, stirring frequently to prevent lumps. Simmer for 5 minutes to thicken slightly. Remove the bay leaf.
3. 3Add the lobster meat to the bechamel sauce and heat thoroughly. In a small bowl, whisk the egg yolks with a few spoonfuls of the hot sauce. Remove the saucepan from the heat and whisk in the egg yolk mixture. Stir in the lemon juice. Sprinkle the dried coral or chopped parsley over the top before serving.