Recipe: Lobster Tails with Morels

Thaw the morels slowly, trim the largest ones.
Chop the shallot very finely, and separately the garlic clove and parsley. Gently melt the shallot in a little butter and oil.
Add the morels at the end of cooking, let them cook in their water without discarding it. Season generously with salt and pepper.
Heat the remaining oil in a sauté pan, and when it is very hot, add the lobster tails (without thawing them). Sear them over high heat, turning them quickly on all sides until the shells are uniformly colored. Continue over moderate heat for eight to ten minutes for perfect cooking throughout. (You must absolutely avoid burning the shells, because of the unpleasant bitterness they would bring in that case).
At the end of cooking, pour the cognac, flambé and smother almost immediately (always to avoid burning). Keep warm while finishing the sauce.
Pour the morel preparation into the lobster cooking pan (cleared of any crustacean cooking debris), add the garlic and parsley, let it simmer for a moment, then pour in the fresh cream. Bring to a boil and reduce over moderate heat.
Split the lobster tails lengthwise, shell them quickly and arrange on hot serving plates. Cover.
This time is sufficient for the cream reduction. Add the butter for the final binding with a whisk.
Adjust the seasoning.
Service:
Quickly uncover the plates, distribute the morels, and coat with cream. Finish with a sparing sprinkle of fresh parsley. Serve immediately.
it works wonderfully with a Chassagne-Montrachet!