2 tb Butter
2 tb Flour
1 1/4 c Cream
2 Whole lobster tails; minced
1 tb Butter
1/4 c Shallots; chopped

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.

Mince lobster meat. Saute shallots in 1 T butter until soft.

Mix together lobster meat, shallots and sauce to paste consistency. (Not runny)