Lobster Thermidor

We celebrated the installation of our new woodstove with dinner of Lobster Thermidor accompanied by an iceberg wedge with gorgonzola cheese. The lobster was combined with a bechamel sauce and flavored with white wine, shallots, tarragon and mustard then topped with parmesan cheese and broiled. The dish was orginally credited to Chef Tony Girod at Cafe de Paris in Paris, France. Superb!