Prepare a lobster by removing the green tripe from the center of the body. Rinse well, cook it in water and salt, and let it cool down in the same water that was used for cooking. Once cooled, open the lobster along its length, removing the breast meat and claws. Make a good roux with butter, tomato without peel and seeds, chopped onion, salt, and pepper. Add the lobster meat. Thicken with wheat flour and milk. Remove from heat and add two egg yolks, mixing well. Place this filling in the lobster shell, covering it with breadcrumbs and melted butter, with a little grated cheese, if desired. Bake only to toast.
Prepare a lobster by removing the green tripe from the center of the body. Rinse well, cook it in water and salt, and let it cool down in the same water that was used for cooking. Once cooled, open the lobster along its length, removing the breast meat and claws. Make a good roux with butter, tomato without peel and seeds, chopped onion, salt, and pepper. Add the lobster meat. Thicken with wheat flour and milk. Remove from heat and add two egg yolks, mixing well. Place this filling in the lobster shell, covering it with breadcrumbs and melted butter, with a little grated cheese, if desired. Bake only to toast.
