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1
Preheat the oven to 375 degrees F. Bring a pot of salted water containing the lemons, quartered onion and bouquet garni to a boil.
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2
Add the lobster to the boiling water and cook for 8 to 12 minutes.
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3
Remove the lobster from the water and place in a bowl of ice water.
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4
This will stop the cooking process of the lobster.
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5
In a sauce pan, melt the butter.
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6
Stir in the flour and cook for 2 to 3 minutes for a blond roux.
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7
Add the shallots and cook for 30 seconds.
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8
Stir in the wine and milk.
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9
Bring the liquid up to a boil and reduce to a simmer.
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10
Cook for about 3 to 4 minutes or until the sauce coats the back of a spoon.
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11
This sauce will be thicker than a normal Bechamel because it will be used as a filling.
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12
Season the sauce with salt and pepper.
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13
Remove the sauce from the stove and stir in the mustard and tarragon.
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14
Remove the lobster from the water and split the lobster in half.
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15
Remove the tail meat from the shells and with the back of a knife, gently crack the claws.
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16
Dice the tail meat and fold in the Bechamel sauce.
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17
Stir in 1/2 cup of the cheese and reseason if necessary.
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18
Divide the mixture and spoon into the two lobster tail shells.
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19
Sprinkle the remaining cheese on top of the lobster.
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20
Place the filled lobster on a baking sheet and place in the oven.
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21
Bake for about 8 to 10 minutes or until the top is golden brown.
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22
In a hot saute pan, add the bacon and render until crispy, about 8 to 10 minutes.
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23
Add the onions and saute for 2 minutes.
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24
Add the beans and continue to saute for 2 to 3 minutes.
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25
Season with salt and pepper.
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26
Stir in the garlic.
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27
Remove the beans from the heat.
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28
To assemble, divide the bean mixture between two plates.
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29
Lay the lobster halves on top of the beans.
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30
Garnish with parsley.
