Chef Maximo Gonzales At Grace’s Cottage 8 oz lobster meat, cooked ¾ oz fresh parmesan, grated 1 oz butter 1 red onion, finely chopped 1 garlic, finely chopped 1 mushroom, finely chopped 2 fl oz white wine 3½ fl oz cream ½ tsp mustard 2 tbsp chopped parsley ½ lemon, juice only pinch of salt freshly ground black pepper Cut lobster meat up into pieces. Heat butter in a pan; add the onion, garlic and mushroom. Cook until softened, add wine and cream boil to reduce by half. Add mustard, parsley, lemon juice, black pepper and salt. Turn off heat, add lobster meat. Spoon the sauce with lobster meat in the shell. Sprinkle with the grated parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes.
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