2 Lobsters 1.5 lb each)
1/2 stick Butter
1/2 Pound Mushrooms, Sliced
1/2 Onion, Diced
1 Shallot, Diced
1/2 Cup White Wine
1/4 Cup Flour
2 Tablespoons Cognac or Brandy
1/2 Cup Milk
1/2 Cup Heavy Cream
2 Egg Yolks
1 Tablespoon Dry Mustard
1 Teaspoon Dijon Mustard
1 Tablespoon Chopped Fresh Tarragon
1/8 Teaspoon Cayenne Pepper
1/2 Teaspoon Salt
1/4 Teaspoon White Pepper
1 Cup Shredded Parmesan Cheese
Prep your lobsters by steaming or boiling them. Get a nice large pot a little over half full of water and get it to a rolling boil. Boil lobsters for eight to ten minutes.
Using kitchen shears, split them in half lengthwise.
Remove the tail and claw meat and reserve. Discard the rest of the lobster innards.
Melt butter in saucepan.
When the butter is melted, add the sliced mushrooms and cook until golden brown.
Remove mushrooms and reserve. Add more butter to the pan.
Cook onions and shallots for a few minutes.
Add the garlic and cook a minute more. Add white wine and deglaze pan. Cook 1-2 Minutes.
Add flour and cook until roux forms
Add cognac or brandy and cook 1 minute.
Add the milk and cook for 2-3 minutes.
While this is going on, whisk the egg yolks together with the heavy cream. Add this mixture to the skillet and cook for 2-3 minutes.
Remove from heat. Add mustard, tarragon, cayenne, salt, pepper and half the cheese and stir.
Chop up the lobster meat into bite-sized chunks.
Add the lobster meat by first to the shell halves then the mushrooms and cover with sauce.
Sprinkle the rest of the cheese on top.
Broil for 5 minutes.
Serve immediately while the lobster and sauce is piping hot.
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