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Lobster Thermador

4 servings
4 whole live Maine lobsters, about 1-1/2 pounds each
1/3 cup unsalted butter
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon paprika
1 cup half and half
3 tablespoons dry white wine
1/2 cup finely grated cheddar cheese
1 quartered lemon
4 sprigs parsley

Heat 3-4 gallons water to boil in a stockpot, over a high flame.
Plunge lobsters headfirst, into boiling water. Cover and simmer
for 15 minutes. Remove from pot and drain well. Remove claws and
legs, leaving body intact. Remove flesh from claws and legs, and
set aside. Cut thin undershell from tail with shears and gently
remove flesh from tail shell. Cut flesh to large dice and combine
with flesh from claws. Wash shells well and drain. Heat butter in
a saucepan. Whisk in flour, salt and nutmeg. Heat and stir until
bubbly. Whisk in half and half and wine. Add lobster and stir to
coat well. Remove from heat. Invert shells onto a broiler pan and
fill with lobster mixture. Top with grated cheddar cheese. Place
in broiler briefly to melt cheese and brown lightly. Remove to a
serving platter. Garnish with wedges and parsley. Serve hot!


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