Lobster Thermidor


2 pound cooked lobsters
3 Tbsp brandy
2 Tbsp. butter
2 shallots finely chopped
1 ½ cups sliced mushrooms
1 Tbsp. flour
7 Tbsp fish or shellfish stock
½ cup heavy cream
T tsp. Dijon mustard
2 egg yolks beaten
3 Tbsp. dry white wine
3 Tbsp. parmesan cheese
Salt black and red pepper


1. Split lobsters in half keeping shell intact for serving. Chop the meat from tail and claws. Toss meat with brandy and set aside. 2. Sauté shallots with butter then add mushrooms until just tender. Add flour and pinch of cayenne. Cook stirring for 2 minutes. Until sauce boils and thickens. 3. stir in cream and mustard and cook until smooth and thick. Season to taste. Pour the warm sauce into the whipped egg yolks then add pack to pan. Stir in wine and taste again be generous with the cayenne. 4. Stir lobster and brandy into sauce. Spoon into shells. Sprinkle with cheese. And broil until browned