I love pairing mushrooms and lobster together, especially morels. The earthiness of the morels works really well with the rich sweetness of the lobster. The addition of the morel cream sauce makes this a perfect dish for a cool spring evening.
The lobster tail, from Maine, was poached in butter held at 150 degrees for 8 minutes. I saved the claw, knuckle and leg meat for another use.
The sauce was made by sauteing shallots and chopped morels in butter til the shallots were translucent. I added a splash of brandy and then some lobster stock followed by heavy cream.
I roasted some carrots and scooped pieces out with a small vegetable baller. These were sauteed in butter with the sweet peas and some whole mushrooms.
The lobster tail, from Maine, was poached in butter held at 150 degrees for 8 minutes. I saved the claw, knuckle and leg meat for another use.
The sauce was made by sauteing shallots and chopped morels in butter til the shallots were translucent. I added a splash of brandy and then some lobster stock followed by heavy cream.
I roasted some carrots and scooped pieces out with a small vegetable baller. These were sauteed in butter with the sweet peas and some whole mushrooms.