2 tablespoons oil
1 large green lobster tail (or 2 small tails), shelled
4 beef scotch fillets
170g can crab, drained
To make Lemon Mustard Sauce: Heat butter in medium pan; add onion and garlic. Stir over medium heat 1 minute or until onion is soft. Add flour, stir over low heat 1 miinute.
Add milk gradually to pan, stirring until mixture is smooth. Stir constantly over medium heat until mixture boils and thickens; simmer 1 minute. Remove from heat, stir in cream, lemon juice and mustard; keep warm.
Heat oil in pan; add lobster tail. Cook over medium heat 3 minutes each side or until just cooked through. Remove from pan, keep warm.
Add steaks to pan, cook over high heat 2 minutes each side to seal, turning once. For rare steaks, cook each side 1 more minute. For medium and well done steaks, reduce heat to medium, continue cooking 2-3 minutes each side for medium and 4-6 minutes each side for well done. Drain on paper towels. To serve, place steaks on plates, top with crab then sliced lobster. Pour Lemon Mustard Sauce over add garnish with spring onion.
