Jordan'S Lobster Pie

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   In a heavy saucepan, melt butter over medium high heat. Add mushrooms and cook until golden brown, about 5 minutes. Add shallots, minced peppers and celery and cook until softened. Add cognac and cook until almost evaporated. Sprinkle flour over the mixture, stir and cook for another minute. Add the lobster stock and half & half, whisk until smooth. Spoon 2 tbsp of the sauce into a small bowl, add the egg yolks and stir well. Return this egg mixture to the sauce and mix well. Stir over low heat about 3 minutesdo not allow to boil. Add the salt, nutmeg, cayenne, thyme, and tarragon and simmer on very low about 15 minutes, until sauce is thick enough to coat the back of a spoon and flavors have come together. Set aside to cool. Add the lobster meat and scallions. Divide the mixture among four individual oven-proof au gratin dishes or one deep pie plate. Combine topping ingredients, blend well, and sprinkle all over. Bake in middle of oven at 350 about 10-15 minutes to heat through.

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