In a large pot, melt 4 oz. of salted butter over medium-high heat. Add 6 cups water, heavy cream and Minor's Lobster Base. Mix well with wire whisk. Heat to a simmer.
In a small bowl using a wire whisk, blend 2 cups cold water and Minor's Dry Roux into a smooth slurry. Gradually pour slurry into simmering broth, stirring constantly until sauce thickens slightly. Remove from heat. Keep warm.
In a skillet over medium heat, melt 8 oz. unsalted butter. Add mushrooms and shallots, sauté until tender. Add lobster meat, wine and cayenne pepper. Sauté for 2-3 minutes.
Add mushroom mixture to warm cream sauce; mix well.
Pour about 1 cup of mixture into buttered individual ramekins or lobster shells. Sprinkle each with 1/2 oz. Parmesan cheese. Bake in 400°F convection oven for 10-15 minutes or until browned.
Ingredients
6 cups water
3 lbs. Lobster meat, raw, chopped
1/4 cup butter, salted, divided
8 cups. Whipping cream, 30%
12 cups mushroom(s), white button, sliced
4 oz. shallot(s), minced
6 oz. cheese, Parmesan , grated
2 cups water, cold
8 oz. unsalted butter
6 oz. white wine
1/8 tsp cayenne pepper
4 oz. Minor's® Lobster Base, (No Added MSG), gluten free 6 x 1 lb.
6 oz. Minor's® Dry Roux, (Sauce/Soup Thickener) 4 x 2 1/2 lbs.
