Instructions: Cut the lobster in half lenghtwise, reserving the shells for presentation. Remove the flesh and cut into 2cm X 2cm cubes.

Heat the butter in a frying pan, saute the lobster lightly to heat through. Moisten with white wine, add the mornay sauce, mustard, cream and pepper and bring to a simmer. Remove the pan from the heat and stir in the egg yolk.

Carefully spoon the lobster and sauce back into the shells, sprinkle with grated cheese and cook under the griller until cheese is melted and golden brown.

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