- 1 gallon fish stock
- 1 each onion
- 2 each Bay leaves
- 1 quart white wine
- 1/2 cup lemon juice
- 4 each live 1 1/2 pound lobsters
- 4 ounces Madeira wine
- 1 quart cream sauce
- 1 quart button mushrooms, lightly sauteed
- 3 cups tomato concasse
- 1 cup toasted garlic herb butter bread crumbs
- 2 ounces fresh dill, chopped
- 8 each dill sprigs, for garnish
- 1 ounce dry mustard
- 2 ounces Worcestershire sauce
- 3 ounces fresh butter
- 1/4 cup shallots, chopped
- 1 cup heavy cream
- 1 cup Parmesan cheese
Make a court bouillon with the fish stock, white wine, lemon juice onion and bay leaves. Bring to a boil and simmer for 10 minutes.
Place lobster in stock and poach for 9 minutes.
Get an ice bath ready. Shock lobsters in ice water for 3 minutes upon removal from court bouillon. Shell lobsters; save claws for garnish and large dice the meat.
Melt butter in sauté pan and sauté shallots until translucent, do not brown. Add crabmeat and toss lightly. Deglaze with half the Madeira. Set aside.
Add cream sauce and Madeira in a heavy bottom pot over medium heat. Add dry mustard, chopped dill and heavy cream. Bring sauce to a boil.
Layer lobster meat, crabmeat and mushrooms alternately with sauce into Shirred egg dishes. Sprinkle with little parmesan and breadcrumbs.
Bake in 400º oven for 4 minutes until bubbly. Garnish with tomato concasse, sprig dill and buttered lobster claws.
Equipment: 8 Shirred egg dishes