Instructions: To make lobster: Preheat broiler. Remove lobster meat from shells, cut in 1/2 inch chunks, and set aside; reserve shells.

Stir-fry green onions in butter in a small saucepan over medium heat for 2 to 3 minutes, until soft. Add wine and boil, uncovered, until reduced to1/4 cup.

Blend in mustard.

To make Mornay sauce: Melt 3 tablespoons butter in the top of a double boiler directly over a burner set on medium heat. Blend in flour, slowly add milk and cook, stirring, until thickened. Mix in salt and pepper. Set pan into bottom of double boiler filled with simmering water.

In saucepan, stir-fry onion on medium heat in 1 tablespoon butter 3 to 5 minutes until translucent. Add to sauce, along with thyme, bay leaf and nutmeg.

Cover and cook 1 hour over simmering water, beating occasionally with a whisk and scraping bottom and sides of pan with a rubber spatula.

Be careful when removing lid not to let water condensed there drop into sauce.

Add1/4 cup parmesan and gruyere; heat and stir until melted.

Off heat, beat in remaining 2 tablespoons butter, 1 teaspoon at a time.

Preheat broiler.

Mix a little hot sauce into lobster meat, just enough to bind. Place lobster shells in a shallow baking pan. Fill with lobster mixture, then cover with remaining Mornay sauce. Sprinkle each lobster with 1 teaspoon grated parmesan cheese.

Broil 4 to 5 inches from heat for 3 to 4 minutes, until browned and bubbly.

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