We open each lobster in half, sticking a sharp knife into the shell and going up to the tail. Place both halves in a baking dish, meat side up. After 15 minutes in the oven at 180ºC, remove the lobster, extracting the meat from its tail in one piece. We booked. We prepare a simple béchamel with 25 g of butter, a heaping tablespoon of flour and approximately half a liter of milk. Here you can see how to make a perfect bechamel sauce.
We beat the egg yolk with the liquid cream in a bowl and then add it to the béchamel, stirring until it is integrated. We recover the mustard-colored liquids from the lobster head and we also dilute them in our béchamel, to give it an extra flavor.
We cut the pieces of the tail keeping its shape so that we can later assemble them back into their shell. We bathe them in the béchamel. With a teaspoon we return the pieces of lobster bathed in the sauce to their place of origin, rearranging the queue. We cover with one more spoonful of our enriched bechamel sauce, spread over the entire surface and grate a little cheese to be able to gratin.
With three minutes at 220ºC, placing the dish in the upper part of the oven, we will obtain a nice gratin with a golden color and we will have our lobsters ready to take to the table. We plate in a dish, and serve them, warning diners that the sauce can keep the heat a lot, to avoid burns.
