Soften some chopped spring onions in an ounce of butter.
Add 1 tbs of flour – mix to a ‘roux’ adding about 2 tsp of mustard powder.
Add half a pint of milk or a mix of milk and cream, and a dash of brandy (to taste).
Heat through until slightly thickened – add cream if too thick.
Chop the cooked lobster meats and add into the sauce heating gently.
Now place the sauce & meat back into the shells and coat with a layer of grated cheese and breadcrumbs.
Put under a hot grill until browned and bubbling.