Lobster and Morel Mushroom Fonduta

This is one decadent appetizer and surely one that pleases! Creamy and Cheesy and for sure special for those moments you want to spoil yourself and others!

Ingredients

• 1 -3 Lb Lobster or ( I used 5 small Lobsters from Costco

• 1/4 cup white wine

• 6 oz Butter

• 1 Tbsp Truffle oil

• 8 Morel Mushrooms, cleaned and sliced

• Salt and Pepper

• 1/2 cup heavy Cream

• 1/4 cup fresh lemon juice and zest of 1 lemon

• 1 skinny French Baguette

• 3/4 cup finely shredded Parmesan

1. Cook the Lobster in the shell in the white wine in a large pan covered, until the lobster is cooked through and the flesh is white throughout, about 10 minutes. remove the Lobster from the pan.

2. Clean and cube the lobster and set aside. Place the shells back into the pan and add 2 cups of water. Cook the stock for 1 hour on low heat. Strain into a saucepan, and reduce a bit more.

3. Add 4 oz butter to a large skillet over medium heat, add the mushrooms and sauté till softened and slightly browned, about 10 minutes.Add 1/2 the Lobster stock, truffle oil, cooked lobster, lemon juice and some salt and pepper. Stir to combine and add the Parmesan and stir till mixture is melted and creamy. If too thick add a bit more lobster stock. Simmer on low.

4. Preheat the broiler. Cut the Baguette into thick slices and butter lavishly. Toast the bread until golden brown, about 5 minutes.

5. Fill a pretty serving bowl with the Fonduta. Garnish with a drizzle of Truffle oil, and some lemon zest. serve with the toasted Baguette.