Lobster Fondue with Asparagus

Ingredients

• 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 sauté 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.