Lobster Gratin

Pre-heat oven to 350 F.

Melt the butter in a skillet over medium heat. Add the chopped onion, celery and garlic to the pan and cook for about three minutes until the veggies soften. Add the flour and stir.

In a separate bowl, lightly whip the egg yolks with a fork then whisk in the evaporated milk. Gradually stir this into the pan containing the veggies and evaporated milk; over medium heat, stir occasionally until the mixture thickens.

Add the lemon juice, hot sauce, salt and cayenne pepper and stir for another 4-5 minutes. The consistency should be like thick creamed soup.

Remove the pan from the heat and stir in half of the cheese; stir until totally melted. If the mixture is too thick, stir in a little more milk.

Divide the lobster pieces evenly into the bottom of four ramekins or four mini-cast iron skillets (you could also use one large cast iron skillet or an 8 x 8 inch baking dish). Top with the remaining cheese and bake for 15 minutes. Re-set the oven to broil and broil for a few minutes until the cheese turns brown.

Remove from oven and sprinkle with spring onion (green onion) slices. Serve on toasted baguette or pita bread slices.