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Ingredients

2 large mushroom ; porcini, sliced
1/2 cup white wine
8 tablespoons butter
2 cups heavy cream
2.333 lobster
4 tablespoons shallots ; chopped
1/2 bunch chervil

Preparation:

Cut lobster in half lengthwise. Place halves shell-side up in a large saucepan and 2 tbsp of butter and the mushrooms. Saute until the shells turn bright red or about 5 minutes. Set aside. In a separate saucepan, add shallots and wine, and boil over medium heat until reduced by half. Add the chervil, the rest of the butter, and the wine/shallot reduction to a blender and combine until smooth. Serve by removing the lobster meat from the shells and place on a bed of the sauteed mushrooms. Pour the sauce all around.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 884.5
Total Sugars: 0.7g
Carb.: 8.3g
Fiber: 0g
Total Fats: 90.5g
Cholesterol: 286.5mg
Protein: 3.5g
Sodium: 57.2mg

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^*Data provided by USDA