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Split lobster in half from head to tail and remove the claws. Remove the meat from the tails and claws and cut into bite sized pieces. Clean the body shell and reserve. Keep meat refrigerated until ready to finish the sauce.
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In a large sauce pan heat butter over medium heat. Once melted stir in mushrooms and cook for 5 minutes or until mushrooms are tender. Remove from pan. Whisk in flour and cook, stirring frequently for about 2 minutes, do not brown the flour. Whisk in seafood broth and bring to a simmer. Simmer for 3-4 minutes or until sauce has thickened slightly (just enough to coat the back of a spoon). Set sauce aside on another burner set at a very low temperature.
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In a large bowl whisk together heavy cream, dry mustard, egg yolks and cayenne until smooth. Ladle base sauce in a thin stream into egg sauce mixture while whisking. Once mixture is completely mixed, return to the pan and bring to a simmer over medium heat. Simmer for 2 minutes or until thick. Stir in mushrooms and season to taste with salt and pepper. Set aside.
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In a large saute pan melt butter over medium heat. Stir in lobster meat and saute for 3 minutes. Remove pan from heat source and pour in sherry. Return to the heat source (be careful, the mixture may flambe). Continue to simmer for 5-6 minutes or until the liquor has mostly evaporated.
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Preheat oven to 425°F. Place lobster shells on a baking sheet and fill each with sautéed lobster meat. Spoon sauce over the meat and top with shredded cheese.
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Bake lobsters for 12-15 minutes or until bubbly and cheese has browned slightly. Serve hot with lemon wedges and top with chopped parsley.