|3 large lobsters, about 2 lbs boiled|
|1/2 cup brandy|
|6 tbs butter|
|6 shallots, minced|
|4 and 1/2 cups button mushrooms, thinly sliced|
|3 tbs flour|
|1 and 1/2 cups fish stock|
|1 and 1/2 cups heavy cream|
|1 tbs Dijon mustard|
|6 egg yolks, beaten|
|9 tbs dry white wine|
|1 and 1/3 cups Parmesan cheese, grated|
|kosher salt and fresh cracked black pepper|
|seamed rich and salad leaves for serving|
- Add the lobsters to a large pot of boiling water and cook for 12-15 minutes or until they become red.
- Remove lobsters from water and allow to cool for 30 minutes.
- Split each lobster in half lengthwise, crack the claws. Discard the stomach and sac and reserve the coral for another dish.
- Keeping each half-shell in tact, extract the meat from the tail and claws, then cut into a large dice.
- Place in a shallow dish and sprinkle over the brandy. Cover and set aside.
- Wipe and dry the half shells and set them aside.
- Melt the butter in a pan and cook the shallots over a low heat until soft.
- Add the mushrooms and cook until just tender, stirring constantly.
- Stir in the flour and a pinch of cayenne pepper. Cook, stirring for 2-3 minutes.
- Gradually add the stock, stirring until the sauce boils and thickens.
- Stir in the cream and mustard and continue to cook until the sauce is smooth and thick.
- Season to taste with salt, pepper and cayenne.
- Pour half the sauce onto the egg yolks, stir well and return the mixture to the pan.
- Stir in the wine. Taste and adjust the seasoning, being generous with the cayenne.
- Preheat a broiler to medium high. Stir the diced lobster and the brandy into the sauce.
- Arrange the lobster half shells in a foil covered grill pan and divide the mixture among them.
- Sprinkle with Parmesan and place under the broiler until browned.
- Serve with rice and salad.