By Bar Harbor Inn’s Sous Chef Albert VanDine
2 (1 1/2 lb) live lobsters
1/2 stick (1/4 cup) unsalted butter
1/4 lb sliced baby portabella mushrooms
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon black pepper
1/2 Tablespoon chopped garlic
2 Tablespoons dry sherry
1 cup heavy cream
3 large egg yolks
1/3 cup grated parmesan cheese
Drop lobsters in large pot of boiling salted water. Cook for 9 minutes. When lobsters have cooled enough to handle, remove and crack the claws so that you may remove the meat. Halve lobsters lengthwise, remove the tail meat, and reserve the shells. Cut all lobster meat into 1/4-inch pieces. Discard any remaining lobster innards, then rinse and dry shells. Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes. Add lobster meat, paprika, salt, pepper, and garlic and reduce heat to low. Cook, shaking pan gently, 1minute. Add 1 tablespoon Sherry and cup hot cream and simmer 5 minutes. Whisk together yolks and remaining tablespoon Sherry in a small bowl. Slowly pour remaining cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160 on an instant-read thermometer. Add custard to lobster mixture, stirring gently.
Preheat broiler. Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells. Spread the parmesan cheese over the top of the sauce. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes.