3 1/2 pounds lobsters
2 tablespoons butter
1/2 onion, finely chopped
2 cups double cream
1 egg yolk
1 tablespoon mustard
3 tablespoons freshly grated Parmesan cheese
salt and ground nutmeg to taste
1.Bring water in a large pot to boil. When the water boils, put the lobster in the pot and cook it for about 10 minutes (in order to keep lobster tail from curling during cooking, insert metal or bamboo skewer in the lobster tail to hold it straight)Remove the lobster from the pot and set aside until cool down. Then cut lobster in half lengthwise, remove the meat and setaside the shells.
2.Heat the butter and saute onion. Add the double cream and cook until reduced. Season with ground nutmeg and salt, remove from heat.
3.Mix in the egg yolk, bring the pan back to heat. Add mustard, lobster meat and cook for about 10 minutes.
4.Place the lobster meat back into the shell, spoon the sauce over the meat, sprinkle with parmesan cheese and bake until golden brown. Serve immediately.