DIRECTIONS

Heat oven to broil setting or 425 degrees.

Remove lobster meat from the tail by cutting the under side of the tail with scissors.

Remove the meat and trim the tail so that it can be used as the serving plate. Set tail on baking sheet or casserole dish. Cut lobster meat into 1 in chunks and set in bowl.

Toss lobster in garlic salt. Melt butter in large sauce pan over medium low heat. Add garlic to infuse but not brown. Add lobster to hot butter and let cook for 4-5 minutes until slightly white but not cooked through. Remove lobster from butter and toss crushed garlic. Leave remaining butter in pan for the sauce. Pile slightly cooked lobster into the tail shell on the baking sheet or casserole dish.

SAUCE DIRECTIONS

Add the extra 1T of butter to melt with the remaining butter and cook over medium low heat. Whisk in flour and let it cook for 3 minutes until slightly brown and fragrant. Slowly whisk in white wine followed by the milk. Let this mixture cook for 4-5 minutes. Whisk in the gruyere and season with salt and pepper.

Spoon béchamel over lobster meat and spring on the breadcrumbs. Cook for 5 minutes until brown and cooked through. Remove from oven, garnish with parsley and serve warm.

Serves 2.

Recipe by Chef Liz McCune of Eat Seattle.