Ingredients
• 1/2 lobster2 teaspoons melted butter
• 2/3 cup light cream
• 1/2 slice bacon, chopped finely
• 1 stalk of spinach
• 1 clove of garlic, chopped finely
• Dairy Essence Chizmelt
• Salt to taste
• 1 pinch sugar
• Flour
• Dried parsley flakes
Instructions
1. Clean the lobster and cut it into halves (use only half the lobster). Boil the spinach in hot water, drain the water dry, and chop the spinach. Set aside.
2. Heat a wok/skillet and add the melted butter. Saute the garlic and bacon until aromatic, then add in the spinach and cream and bring to a boil. Add salt a pinch of sugar, and a little flour to thicken the sauce. Dish out.
3. Preheat the oven to 375°F (170°C). Spread the mixture onto the body of the lobster and its head evenly. Break the Dairy Essence Chizmelt cheese into small pieces and top the lobster with them. Bake in the oven for 20-25 minutes or until the cheese turns golden brown. Sprinkle dried parsley flakes on the lobster and serve hot with lemon wedges.