WINE SAUCE
2 TB Avocado Oil
4 TB Butter
4-5 thin slices of shallot cut in half lengthwise.
6 Baby Bella Mushrooms, thinly sliced
Heat oil & butter to medium heat and add shallots.
When shallots are clear, add mushrooms.
After mushrooms have cooked down, add 1/3 cup chardonnay.
Simmer for 5 minutes to boil off the alcohol.
Add 1 cup heavy cream.
Add 4 ts of freshly grated parmesan.
1 Good dash of salt.
Bring to a boil and simmer until the lobster is ready.
Thicken with cornstarch to a fairly thick consistency before adding to the lobster.

LOBSTER
Lightly spray a small cooking sheet with cooking spray.
Place the lobster tails shell up in pan.
Broil for 4 or 5 minutes.
Turn tails over and broil for 2 more minutes.
Remove from oven and drop tails into a large bowl or pan of cold water for a few minutes to stop the
cooking.
With tails shell side down, cut through the shell and into the meat with a knife of scissors.
Get your thumb under the meat and remove it from the tails.
Save 2 of the shells.
Cut the meat onto bite sized pieces and set aside.

Place lobster meat back into 2 of the tail shells.
Pour thickened sauce over everything.
Sprinkle with freshly grated parmesan.
Place under broiler for a few minutes until lightly browned. (Use something that just fits the lobster
tails so the sauce stays with them.)

Serve with rice, whatever vegetables you made and whatever wine is left after cooking the sauce.
We did lightly salted fresh green beans sauteed with thinly sliced shallots in avocado oil.

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