Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut the lobsters in half length ways with a sharp knife and remove stomach sac and intestinal vein. remove the flesh from the body and legs and chop into 12 mm pieces. melt the butter in a saucepan and when frothy, stir in flour and cook for 1 minute. gradually add the cream and stock, stirring constantly over gentle heat until well combined. add the lobster flesh, half of the parmesan, salt, paprika and cayenne and simmer for 10 minutes stirring frequently. remove the heat. preheat the grill. wash and dry the lobster shells, place on the grill pan then fill with the lobster with flesh and sauce. mix together the breadcrumbs and remaining parmesan , sprinkle over top of the lobster halves and grill for 10 minutes. serve immediately.

Target recipe: cut lobsters into halves, remove meat and break into small pieces. reserve the shells. place meat, roe and liver in large bowl. cover bowl and wrap shells; refrigerate both. approx 25 minutes before serving: in 3-quart saucepan over medium heat, in butter, blend flour, salt, nutmeg and paprika. stir in half-and-half and sherry; cook, stirring, until thickened. add meat; cook until just heated, stirring occasionally. preheat broiler at apprx 425-450 degrees. place shells on rack in broiling pan; fill with mixture; sprinkle with cheese. broil until cheese melts and starts to crust. place lobsters on platter; garnish with parsley.