Lobster Paul Bert

== Ingredients ==
* 8 x 1 lb lobsters
* 2 bunches parsley
* sliced onions, to taste
* salt, to taste
* pepper, to taste
* vinegar, to taste
* 4 oz of butter
* 1 small finely chopped up shallot
* about 2 lbs shrimps
* about 1 lbs fresh, peeled walnuts should there be no fresh walnuts procurable, take dry ones and soak them for twelve hours in salt and water, then peel.
* béchamel sauce
* egg yolks
* cream
* fresh butter
* lemon juice
== Directions ==
# Take the lobsters and plunge them into boiling water into which has been added a bunch of parsley, sliced onions, salt, pepper and vinegar; let them boil steadily twenty minutes, then remove; detach the bodies from the tails; take the meat out whole from the latter in breaking the inside of the shell only; then wash and dry the shells.
# Cut up the tail meat into transversal slices; put four ounces of butter into a sautoire, arrange the lobster escalops on top, and sauté them, adding a small finely chopped up shallot, shrimps, and walnuts.
# Drain off the butter and replace it by a reduced béchamel sauce thickened with egg yolks, cream and fresh butter, with lemon juice and chopped parsley, being careful to have the sauce quite thick.
# Fill the lobster shells with this preparation, dress them crown-shaped on a bed of parsley, and arrange a bunch of parsley leaves on top.
== Notes ==
Category:Lobster Recipes
Category:Parsley Recipes
Category:Onion Recipes
Category:Vinegar Recipes
Category:Shallot Recipes
Category:Shrimp Recipes
Category:Walnut Recipes
Category:Lemon juice Recipes
Category:Egg yolk Recipes
Category:Milk and cream Recipes