Lobster Thermidor

Instructions

1. 1

   Boil the lobsters for 15 minutes in salted water. Drain, then cut in half with a sharp knife, inserting the point into the back and cutting first backwards then forwards (carefully!). Remove the meat from the tail and claw, and reserve the shell.

2. 2

   Chop the lobster meat into pieces about the size of the end of your finger. Chop the mushrooms slightly smaller.

3. 3

   In a heavy skillet, melt the butter and sautee the green onions. Stir in the flour thoroughly, and cook over low heat for about three minutes.

4. 4

   Add the brandy and let it boil for about two minutes. Add the cream, salt, and cayenne. Bring to a light boil, whisking to blend.

5. 5

   Beat egg yolks with 2 Tbs. water. Stir quickly into the sauce.

6. 6

   Add the mushrooms, agitating the pan to cover them completely with the sauce. When the mushrooms are soft, add the lobster and heat through.

7. 7

   Spoon the mixture into the lobster shell and top with bread crumbs. Run the filled shells under the broiler until the contents bubble and the bread crumbs brown.