Lobster Thermidor Aux Crevettes with Mornay Sauce, Truffle Pate, Brandy, Fried Egg and Spam.
4 lobster tails
16 jumbo shrimp, shelled and deveined
4 tablespoons butter
1 small white onion, diced
2 tablespoons all-purpose flour
1 tablespoon brandy
1/2 cup heavy cream, scalded
1/4 cup grated Gruyere cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons bread crumbs
1 12-ounce can Spam Classic
4 eggs
1 can truffle pate (found in gourmet food stores)
1 tablespoon vegetable or peanut oil
Preheat oven to broil.
Place lobster tails into large pot of boiling water. After 3 to 4 minutes, add shrimp. Cook another 3 to 4 minutes until lobster and shrimp are done.
Remove from pot. Drain and rinse under cold water. Using kitchen shears or carefully with a knife, remove but save lobster shells. Cut lobster meat and shrimp coarsely into 1/2-inch pieces.
Heat 4 tablespoons of butter in skillet over medium heat. Add onions and saute about 4 minutes, until translucent. Add flour and stir, cooking for another 1 to 2 minutes.
Whisk in brandy, then hot cream.
Remove from heat and add Gruyere and half the Parmesan cheese, stirring frequently. Add lobster, shrimp, paprika, salt and pepper.
Arrange lobster shells in a casserole dish. Pour lobster shrimp mixture over shells and sprinkle with remaining Parmesan cheese and bread crumbs. Broil on high until golden, 3 to 5 minutes.
While waiting for the dish to broil, slice Spam into 8 pieces. Fry eggs over medium heat, then remove. Fry Spam slices until light brown.
To serve, place each lobster shell on a plate. Top with one or two slices of Spam and then a fried egg. Serve truffle pate on the side.
Serves 4.
(NOTE: You're on your own for doing it in a Provencale manner with shallots and aubergines... They aren't mentioned in the primary source video anyway.)