1. Cut the lobsters in halves
lengthways and remove the flesh.
2. Cut the flesh into thick slices on the slant, leaving the
claws whole. Wash and dry the shells.
3. Melt half of the butter in a shallow pan, add the lobster and
reheat.
4. Place a little of the hot sauce in the warmed shells, arrange
the flesh in the tail ends with the claws at the head end.
5. Coat with the sauce, sprinkle with grated Parmesan cheese and
the rest of the melted butter and gratinate in the oven or under
a salamander grill to a light golden colour.
6. Dress on an oval flat dish lined with a dish paper and
decorate with sprigs of parsley.
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