Ingridents:

• Lobster (2 lobsters; steamed; You can also use just steamed lobster tails)
• Shallots (2-3 shallots; minced)
• Mushrooms (8 oz; diced)
• Creamé Fraiche (2 tablespoons; you could use heavy cream as substitute)
• Whiskey (2 tablespoons; it’s best to use Cognac or Brandy I had neither so used whiskey)
• Paprika (1 teaspoon)
• Almond milk (1/4 cup)
• Tarragon (1 tablespoon; chopped)
• Parmesan Cheese (grated)
• Butter

Directions:

To start off, you want to use a scissor to cut both ends of the lighter bottom shell right at the point where it attaches to the thicker upper shell all the way down to the tail.

Into a pan, melt some butter on medium-high heat. Once the butter is melted place the lobster cut side down (light bottom shell). Cover and cook for 5 minutes and half way through flip it and cook on the hard shell side on all sides. If you’re using whole lobster; crack open the claws and remove the meat and add it to the pan when you’re cooking the hard shell side.

Remove the tail (and any other meat if any) into a bowl.

Turn the heat down to medium and add a tablespoon of butter into the pan and melt it along with the minced shallots and a pinch of salt and cook until the shallots turn translucent.

At this point, add the diced mushrooms and cook for 4-5 minutes until they turn golden brown.

Once the lobsters have cooled; Remove the lighter bottom shell off and then putting your thumb under the meat just pull it out. Reserve the shells for later. Chop up the lobster meat (along with any claw meat) into bite size pieces and transfer it into the pan.

Then add the alcohol in and then flambe the liquor to burn out the alcohol.

Turn down the heat to low and then add the almond milk and cook till it starts to simmer and has started thickening up. Add the creamé fraiche and mix it well.

Add paprika and chopped tarragon and mix this all together and then turn off the heat and let it cool.

In a sheet pan place a wrinkled up aluminium foil (form channels on it so it can hold the shells in place).

Stuff the shells with the filling and place it onto the sheet pan. Dust the grated parmesan over them and a drizzle of melted butter on top of it.

Now, put the sheet pan in a 450^oF preheated oven for 10 minutes and then turn the setting to broil for a minute to have a nice color over the meat.

Serve it alongside a nice salad with a nice glass of white wine.