3 ounces whole butter
3 ounces shallots, fine dice
1 pint mushrooms, quartered
salt and pepper, to taste
8 fluid ounces lobster or shellfish stock
1 pint heavy cream
3 fluid ounces brandy
3 fluid ounces dry sherry
1/2 teaspoon worcestershire sauce
1/2 teaspoon cayenne pepper or hot sauce
24 ounces lobster meat, cooked, medium dice
3/4 cup fresh bread crumbs
1 tablespoon fresh parsley, chopped
4 lobster body shells or pastry shells
4 tablespoons parmesan cheese, grated
pimientos, julienne, as needed
Servings: 4
1. Heat a heavy sautoir. Add the butter and the shallots and cook until the shallots are translucent. Add the mushrooms and cook until they soften. Season the mixture with salt and pepper.
2. Add the stock and heavy cream. Bring to a boil and reduce by half. Stir in the brandy, sherry, Worcestershire sauce and cayenne pepper. Return to a boil and cook for 1 minute.
3. In a separate bowl, mix together the lobster, bread crumbs and parsley. Gently combine the lobster mixture with the mushrooms and sauce. Adjust the seasonings with salt and pepper.
4. Fill four lobster body shells or pastry shells with the lobster mixture. Sprinkle with Parmesan and bake at 350°F (180°C) until hot, approximately 10 to 15 minutes. Garnish with the pimentos and serve.
3 ounces shallots, fine dice
1 pint mushrooms, quartered
salt and pepper, to taste
8 fluid ounces lobster or shellfish stock
1 pint heavy cream
3 fluid ounces brandy
3 fluid ounces dry sherry
1/2 teaspoon worcestershire sauce
1/2 teaspoon cayenne pepper or hot sauce
24 ounces lobster meat, cooked, medium dice
3/4 cup fresh bread crumbs
1 tablespoon fresh parsley, chopped
4 lobster body shells or pastry shells
4 tablespoons parmesan cheese, grated
pimientos, julienne, as needed
Servings: 4
1. Heat a heavy sautoir. Add the butter and the shallots and cook until the shallots are translucent. Add the mushrooms and cook until they soften. Season the mixture with salt and pepper.
2. Add the stock and heavy cream. Bring to a boil and reduce by half. Stir in the brandy, sherry, Worcestershire sauce and cayenne pepper. Return to a boil and cook for 1 minute.
3. In a separate bowl, mix together the lobster, bread crumbs and parsley. Gently combine the lobster mixture with the mushrooms and sauce. Adjust the seasonings with salt and pepper.
4. Fill four lobster body shells or pastry shells with the lobster mixture. Sprinkle with Parmesan and bake at 350°F (180°C) until hot, approximately 10 to 15 minutes. Garnish with the pimentos and serve.
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