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• 2 x 1 lb. Clearwater lobsters
• 12 spears asparagus, blanched
• 2 tbsp. butter
• 1 shallot, finely minced
• ½ cup white wine
• ¼ tsp. paprika
• ¼ cup diced brie cheese
• ½ cup heavy cream (35%)
•  salt and pepper to taste

• Bring a large pot of heavily salted water to a rapid boil (the water should taste like seawater), then plunge the lobsters in, cover and allow to cook while still boiling for about 7 minutes.
• Remove from water and allow to cool.
• When cool enough to work with split the lobster in half lengthwise and remove all meat from the body and tail making sure to leave the lobster intact.
• Remove the claws from the body and take the meat from the shells.
• In a large saute pan, melt the butter over medium heat then add the shallots and allow to sauté until translucent and soft.
• Add the cream and bring to a simmer then add salt and pepper to taste.
• Add brie cheese and paprika and stir until cheese is melted. Fold in Lobster meat.
• ( and 1 Tbsp brandy if desired.)
• Place the two split lobster bodies on two individual plates and fill with equal amounts of the lobster fondue.
• Lobster can be served at once or placed under the broiler for several minutes to brown.
• Garnish each plate with 6 asparagus spears that have been rewarmed in butter and serve immediately.