-
1
Simmer all of the ingredients under Step 1 (except the lobsters!) in a large enameled or stainless steel pot for 15 minutes.
-
2
Bring to a rolling boil and then add the live lobsters.
-
3
You can tell when they are done because they are bright red and the long head-feelers can be pulled out pretty easily.
-
4
While the lobsters are steaming, stew the mushrooms over low to medium low heat in a covered saucepan with all of the other ingredients from Step 2 for 10 minutes.
-
5
When the lobsters are cooked, remove them from the kettle.
-
6
Pour the mushroom juices in the kettle (not the mushrooms!) lobster-juices pot and boil down rapidly until it is reduced to about 2 1/4 cups liquid.
-
7
Strain the liquid into a large saucepan and bring to a simmer.
-
8
Cook the first 2 ingredients from Step 3 slowly together in another saucepan.
-
9
Be sure not to brown it!
-
10
Remove from heat, and beat in the lobster-mushroom liquid.
-
11
Boil, stirring constantly, for 1 minute.
-
12
Drizzle the cream from step 3 on top of the sauce.
-
13
Split the lobsters in half, lengthwise, making sure to keep the shell halves intact.
-
14
Discard 'sand sacks' in the heads and intestines.
-
15
Rub 'lobster coral' and 'green matter' through a fine sieve into a 3 quart mixing bowl, and blend it into the ingredients from step 4.
-
16
Beat the lobster-mushroom sauce into this mixture in small spats.
-
17
Return the sauce to the pan, and, stirring with a wooden spoon, bring it to a boil.
-
18
Boil slowly for 2 minutes.
-
19
Thin out with step 5.
-
20
By now the sauce should be thick enough to coat a spoon pretty heavily.
-
21
Set aside, top filmed with a spoonful of cream.
-
22
Remove the meat from the lobster tails and claws, cut into 3/8 inch cubes.
-
23
Set the skillet with the butter from step 6 over medium heat.
-
24
When butter foam begins to dissipate, stir in the lobster meat and saute, stirring slowly, for 5 minutes, until the meat has turned a rosy color.
-
25
Pour the cognac in and boil for a minute or two, shaking the skillet, until the liquid has been reduced by half.
-
26
Preheat oven to 425u00b0F.
-
27
Fold cooked mushrooms and 2/3 of the sauce into the skillet with the lobster meat.
-
28
Arrange the split lobster shells on a shallow roasting pan or fireproof serving platter.
-
29
Heap the lobster mixture into the shells, and cover with the remaining sauce.
-
30
Sprinkle with cheese and dot with butter (you can refrigerate it at this point to finish up later on).
-
31
Place in upper 1/3 of the oven for 10-15 minutes, until lobster is bubbling and sauce is a nice brown.
-
32
Serve immediately!
