Remove meat from lobster shells. Coarsely chop and set aside. Place the lobster shells, inside up, in a large roasting pan. Preheat grill on high.
Melt butter in a saucepan over medium heat until foaming. Add the flour and cook, stirring for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
Gradually add the wine, whisking constantly until mixture is smooth. Gradually add milk, whisking constantly until smooth and combined. Place over medium heat and cook, stirring constantly with a wooden spoon, for 3-4 minutes or until sauce boils, thickens and coats the back of the spoon. Add the cheese and stir until it melts. Remove from heat. Taste and season with salt and pepper. Stir in the chives and lobster meat.
Spoon lobster mixture among shells. Cook under preheated grill, about 6cm from heat source, for 4 mins or until golden brown. Remove from heat.
Divide lobster among serving plates and serve immediately with potato wedges and mixed green salad leaves.
TOP: Bec from Sublime Sportfishing with a beautiful Daintree River Barramundi. Bottom: Nickoli Fewtrell with a nice diamond trevally