Lobster Thermador

4 lobsters, about 1-1/2 Lb each
1/3 cup unsalted butter
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon paprika
1 cup single cream
3 tablespoons dry white wine
1/2 cup finely grated cheddar cheese
1 quartered lemon

Heat 3-4 gallons water to boil in a stockpot, over a high flame. Plunge lobsters headfirst, into boiling water. Cover and simmer for 15 minutes. Remove from pot and drain well. Remove claws and legs, leaving body intact. Remove flesh from claws and legs, and set aside. Cut thin undershell from tail with shears and gently remove flesh from tail shell. Cut flesh to large dice and combine with flesh from claws. Wash shells well and drain. Heat butter in a saucepan. Whisk in flour, salt and nutmeg. Heat and stir until bubbly. Whisk in cream and wine. Add lobster and stir to coat well. Remove from heat. Invert shells onto a baking sheet and fill with lobster mixture. Top with grated cheddar cheese. Place in oven briefly to melt cheese and brown lightly. Remove to a serving platter. Garnish with lemon wedges. Serve hot!

I actully used a cooked frozen lobster, but included the instructions for those brave enough to "kill" their own.

If you haven't tried lobster before I urge you too!! This was delicious, my only regret is that I served it as a starter, (so half a lobster each) and I think we'd have all enjoyed a whole one as a main!!