- 1 2-2 1/2 lb whole Bahamian Lobster
- 2 lemons halved
- 1 onion quartered
- 1 bouquet garni
- ¼ cup butter
- ¼ cup flour
- 2 tbsp shallots minced
- ¼ cup white wine
- 2 cup milk
- salt and fresh black pepper to taste
- 1 tbsp dijon mustard
- 1 tbsp finely chopped fresh tarragon
- ½ cup plus 1 tbsp shredded parmesan cheese
- Preheat the oven to 375°F. Bring a pot of salted water with the lemons, onion and bouquet garni to a boil. Add lobster to the boiling water and cook for 8-12 minutes. Remove lobster from water, and place in a bowl of ice water to stop the cooking process.
- In a sauce pan, melt the butter. Stir in flour and cook for 2-3 minutes for a blond roux. Add shallots and cook for 30 seconds. Stir in wine and milk. Bring liquid up to a boil and reduce to a simmer. Cook for about 3-4 minutes or until the sauce coats the back of a spoon. This sauce will be thicker than a normal béchamel. Season the sauce with salt and pepper. Remove sauce from the stove and stir in the mustard and tarragon.
- Remove lobster from water and split the lobster in half. Remove the tail meat from the shells with the back of a knife, and gently crack the claws. Dice the tail meat and fold in the béchamel sauce. Stir in ½ cup of the cheese and add more salt and pepper to taste, if necessary.
- Divide mixture and spoon into the two lobster tail shells. Sprinkle the remaining cheese on top of the lobster. Place on a baking sheet and bake for about 8-10 minutes or until the top is golden brown. Garnish with parsley to serve.