Lobster Thermidor

Directions

1. 1
   In a 2 gallons (7.6 ltr) pot, bring stock to a boil.
2. 2
   Add lobsters and cook for 12 minutes.
3. 3
   Split lobsters lengthwise, remove the meat, and cut tails into two equal pieces, saving the shells.
4. 4
   Saute shallots and garlic in olive oil.
5. 5
   Add one-half lobster shell and flambe with brandy.
6. 6
   Stirring constantly, add white wine, cream, and fresh tarragon, and reduce to 1/3 original quantity (about 5 minutes).
7. 7
   Strain.
8. 8
   To finish sauce, add mustard, salt, and pepper, and set aside.
9. 9
   Mix lobster meat and sauce together.
10. 10
    Saute the spinach in clarified butter.
11. 11
    Place lobster shells on oven proof plates (half a shell per plate), and line the bottom of each shell with spinach.
12. 12
    Pour lobster mixture over spinach, allowing excess sauce to spill over the shells.
13. 13
    Whip egg yolks with water in a double boiler.
14. 14
    Once egg mixture has thickened, set aside to cool.
15. 15
    Add cream and mix well.
16. 16
    Pour glaze over lobster dish and place under broiler for approximately 30 seconds, until glaze browns.