Lobster Thermidor

• 2 (1-1½ lb) (450–700 g) cooked lobsters
• ¼ pint (

Split each lobster open down the backbone and remove the flesh from both the body and the claws. Cut up the flesh coarsely and set aside ready for use. Wipe the shells clean and reserve.

Measure the wine, chopped shallots and mustard into a saucepan. Bring to the boil and simmer for about 5 minutes to reduce. Meanwhile melt the butter in a second saucepan and stir in the flour. Cook gen