Stuffed Lobster for Two

Ingredients and Weight:

• 4 large live lobsters (2 pounds each), scrubbed clean
• 1 cup unsalted butter, softened
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped carrots
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup dry white wine
• 1 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup grated Parmesan cheese

Preparation Time:

• 30 minutes

Cooking Time:

• 45-60 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cut lobsters in half lengthwise and remove the meat from the shells, reserving the shells.
3. In a large skillet, melt butter over medium heat. Add onion, celery, and carrots and cook until softened.
4. Sprinkle flour over vegetables and cook for 1 minute.
5. Gradually whisk in chicken broth and white wine. Bring to a simmer and cook until thickened, about 5 minutes.
6. Stir in heavy cream, thyme, salt, and black pepper.
7. Add lobster meat to the sauce and simmer for 5 minutes, or until cooked through.
8. Spoon lobster mixture into the reserved lobster shells.
9. Sprinkle with Parmesan cheese and bake for 15-20 minutes, or until golden brown and bubbly.

Nutritional Information:

• Calories: 450 per serving
• Protein: 30 grams
• Fat: 25 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Rich and indulgent
• Savory and aromatic
• Impressively presented

User Comments:

• "This dish is a true masterpiece! The lobster is cooked to perfection and the stuffing is divine."
• "I was hesitant to try it because I'm not a huge fan of seafood, but this dish blew me away. It's a must-try for special occasions."
• "The presentation is stunning and it really adds to the overall dining experience."
• "I've made this dish several times now and it's always a hit with my guests."

Special Precautions and Tips:

• Use fresh, live lobsters for the best flavor and texture.
• Be careful when removing the meat from the shells to avoid breaking them.
• Do not overcook the lobster meat, as it will become tough.
• If you don't have dry white wine, you can substitute vegetable broth.
• Serve with a side of lemon wedges for extra flavor.