Remove the lobster meat from the shells (see above) and mince or chop it coarsely. Clean the two halves of the large shell. Melt the butter in a saucepan, fry the shallot for 2–3 min. without browning, then add the lobster meat, white sauce, parsley, lemon juice, nutmeg and salt and pepper to taste. Stir and heat until thoroughly hot. Beat the egg slightly, add it to the mixture and cook until it begins to bind. Put the mixture into the shells, cover lightly with brown breadcrumbs, put 3–4 very small pieces of butter on top and bake for 10–15 min. in a moderate oven (350° F., Gas 4).