1. Heat the oven to 425°F (220°C). This temperature produces the quick browning of the crumb topping called for in the original.
2. Prepare White Sauce I (a thick béchamel): melt butter in a heavy saucepan over medium heat, whisk in flour, and cook 1–2 minutes until the paste smells faintly nutty (this step — cooking the raw flour in fat — is called making a roux). Gradually whisk in whole milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 5–8 minutes. Set aside.
3. Press the yolks of the 2 hard-boiled eggs through a fine sieve or mash them thoroughly with a fork until they form a smooth, dry paste with no lumps remaining.
4. In a mixing bowl, combine the chopped lobster meat, the egg-yolk paste, the chopped parsley, the White Sauce I, a slight grating of nutmeg, and salt and black pepper to taste. Stir until evenly combined.
5. Spoon the lobster mixture into the reserved lobster shells (or, if shells are unavailable, into individual oven-safe ramekins of approximately 3/4-cup / 180 ml capacity), dividing the filling evenly. Pack lightly so the tops are level.
6. Sprinkle the buttered breadcrumbs evenly over the surface of each filled shell or ramekin, covering the filling completely.
7. Bake at 425°F (220°C) for 10–14 minutes, until the crumb topping is deep golden brown and the filling is visibly bubbling at the edges. If the crumbs are not browned after 12 minutes, switch the oven to broil for 1–2 minutes, watching constantly.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.