Freeze the lobster for 1 hour. Remove the 8 legs and antenna with kitchen scissors
Pop into a 7 litre pot with heavily salted boiling water. Cook 5 minutes. Add the legs in at the 3 minute mark.
Remove and sit on the bench. Hold flat on the bench a minute or two so it doesn't curl up into a tight ball.
Remove the head, cut in half and remove the meat. Cut the tail in half lengthways and remove the meat. Sharp knife and kitchen scissors in combo work well. Remove the meat from the larger leg pieces.
Cut the meat into chunky natural pieces along the break lines. Set aside.

Melt the butter and add the flour to make a roux. Add 165ml milk and cook till stiff. Remove from the heat. Add 3 slices of cheese into the mix to melt. Add the sherry and cream and heat till stiff again. Add just enough milk to make a smooth, thick mornay sauce. Make sure you cook it long enough to cook out the flour.

Add the lobster meat and gently stir through till coated. and cook 2 minutes. Put in 4 ramikins or 2 larger bowls. (as pictured) Surround with lemon slices. Grill 4 minutes and top each pot with a slice of cheese. Grill a minute or so till cheese is well browned. (slightly charred)

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1kg live lobster for 450g Lobster meat
60g Butter
50g Flour
165ml milk
15ml sherry
50 ml cream
4 slices processed cheese
30ml milk
1 lemon sliced

2 or 4 slices processed cheese

Optional::
Add pieces of firm diced avacado. Maybe cooked pasta shells, some cooked peas or carrots, on and on to fill the dish out as a main.

Substitute and or mix in any ratio, prawn, crab, bug, marron or similar meat. Blue swimmer crab is my second favourite. Great dish for budget spanner crab meat.

Lobster is a luxury and I think this dish uses the ingredient remarkable well. Don't worry that it uses processed cheese. In fact it's one of the reasons this works so well. Processed cheese in a bechamel sauce works because it does not split (as do better quality cheeses) and surprisingly the end texture is silky smooth and the flavour is great. It just works. Make the bechamel quite thick and then add cooked seafood. Otherwise cooking the seafood in the sauce releases too much moisture, watering down the sauce.

Lobster is my first choice, blue swimmer crab is really good as well. Great dish to use Alaskan snow crab in. In fact, budget cooked prawns work well. Or any mix of crustacean meats. So, choose how indulgent you want to be. Dinner party go lobster and bug meat. Friday night dinner go cooked prawns. Either way this is going to become a favourite. You can make it in bowls for 2 people or ramikins for 4 people. Main or entree.

Lobster and crab naturally break down into bite size bits. Whole king prawns are too big. So cut down into bite size bits. On XL prawns cut lengthways and then in half.