Lobster Thermidor
On low heat, we cook some garlic and diced onion in butter until transparent. We then add lobster pieces previously marinated with lime, salt, and pepper and saute until medium cooked.
In another pot, we prepare a bechamel of flour and milk until thick. We then add mushroom, salt and pepper before mixing it with the prepared lobster.

In the empty tail shell, place the cooked lobster mixture. We then pour on a bearnaise sauce and top with Gouda cheese. The tail is then placed in the broiler to melt the cheese and, as an added touch, we sprinkle with paprika and finely chopped Italian parsley.

Making the bearnaise sauce:
In a bowl mix egg yolk, Worstershire sauce, Maggi sauce juice, salt pepper, white wine, water and tarragon. Cook in a bano maria and add butter to lighten. Add finely chopped Italian parsley.