Maine Lobster Thermidor

By á-46

Ingredients

• 1 medium (1 1/2 pound) cooked Maine lobster
• 2+ tablespoons butter
• 1 shallot, finely chopped
• mushrooms
• 1/3 cup French cognac
• 1/4 cup heavy cream
• 1/2 teaspoon English mustard
• 2 egg yolks
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper to taste
• 1/4 cup freshly grated Parmesan cheese

Preparation

Step 1

Cut the Maine lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side.
Melt the butter in a saute pan over medium heat. It will foam up. Add the shallot; cook and stir until tender.
Dice the meat and place in saute pan
Add 1/3 C French Cognac off the heat. It is very flammable. After flames return to heat add mushrooms. Add in the mustard, heavy cream and egg yolks mixture, parsley, salt and pepper. Bring to a boil, and cook until reduced by half. Sprinkle Parmesan cheese on top and place filling in lobster shells. Place on top shelf of a 450 oven for 15 minutes.