Lobster Cardinal


1-2 lb lobster
2 oz. unsalted butter
1/2 cup sliced button mushrooms
2 Tbsp brandy
1/2 cup lobster sauce
1 egg yolk and 1 Tbsp heavy cream mixed together (liaison)
2 Tbsp grated parmesan cheese
slat and pepper to taste
chopped parsley


  • Cut the lobster in half and remove the flesh. Cut the flesh into thick slices on the slant, leaving the claws whole. Wash and dry the shells
  • Melt half the butter in saute pan, add the sliced mushrooms and cook until tender, then add the lobster pieces and gently reheat. Add brandy and flambe'.
  • Add half of the lobster sauce to bind the lobster and mushrooms together. Boil the remaining sauce, remove from the heat, add the liaison, and cook to thicken. Salt and pepper to taste.
  • Place a little of the sauce in the warm shells, place the lobster and mushroom in the tail ends and the reheated claws at the head end, then coat all over with the rest of the sauce.
  • Sprinkle with the cheese and the rest of the melted butter and gratinate in the oven until lightly golden.
  • Garnish with chopped parsley and serve.