1. Sauce Bechamel - Melt 2 T butter and add flour, salt and pepper. Cook 2 or 3 minutes; whisking all the time. Add cream gradually, whisking to avoid lumps until sauce thickens. Let simmer until reduced to 1 cup. Set aside to cool.
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2. Mince lobster meat. Saute shallots in 1 T butter until soft.
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3. Mix together lobster meat, shallots and sauce to paste consistency. (Not runny)
