Cut the lobster into two horizontally and remove the lobster meat from the shell. Then add bechamel sauce, mushrooms, lobster meat, salt, tarragon, chervil, mustard, white pepper powder, wine and ...
Brush with cream and bake until ... Add the lobster and heat gently until the lobster is warmed through, 3 to 4 minutes. To assemble the dish: Spoon half of the sauce evenly onto six warm plates.
In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes ...