INGREDIENTS

INSTRUCTIONS

Very best lobster dish: Steam 1 big lobster per person over sea  water.
The really big ones (2+ lb.) aren't done as soon as they turn  red -
let them cook a couple more minutes beyond that; little  lobsters are
ready as soon as they turn red. Have an assistant remove  the claw meat
(keep whole) and whatever knuckle meat and roe (s)he  can find while
you take the tails and either (depending on their  size) halve them
lengthwise or cut them through the shell into  slices. Heat a big knob
of butter in a big saucepan and toss the tail  pieces in the hot butter
for a minute. Remove the tails to a hot  platter. Dump the shallots and
mushrooms in the same butter and toss  for a minute; then remove them
to the same platter. While the butter  is still hot, add white wine and
bourbon (Cognac will do); let cook  down for 15 secs or so and then add
cream, slowly and keeping the  heat high. While your assistant arranges
the tails on individual  plates, with the claws and maybe some
watercress or parsley as  garnish, keep an eye on the sauce as it
thickens. When the sauce is  thick, add a little salt if you need it
and dump in the onions,  mushrooms, roe, and knuckle meat. Pour sauce
over lobster tails and  serve at once. Save the tomalley for: Tomalley
croustades. Fry rounds  from a baguette or other very thin loaf in
butter until they just  begin to turn golden. Drain on paper towels.
When they are cool,  spread them with lobster tomalley mixed with heavy
cream to make a  thick paste. You may grate a tiny bit of Gruyere or
other Swiss-style  cheese over each one. Put under the broiler for a
few seconds until  the tops bubble.

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Nutrition (calculated from recipe ingredients)
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Calories: 1220
Calories From Fat: 905
Total Fat: 102.9g
Cholesterol: 282.9mg
Sodium: 362.9mg
Potassium: 1391.3mg
Carbohydrates: 68.1g
Fiber: 12.7g
Sugar: 31.5g
Protein: 11.5g