Lobster Thermidor Ingredients 2 8-10oz lobsters tails 1/2 stick (1/4 cup) unsalted butter 1/4 lb mushrooms, trimmed and thinly sliced Pinch of saffron 1/2 teaspoon paprika 1/8 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons medium-dry Sherry 1 cup heavy cream, scalded 2 large egg yolks   Preparation Place lobster tails into a 4-quart pot of boiling salted water*. Loosely cover pot and cook lobsters over moderately high heat about 9 minutes. Then transfer with tongs to sink to cool.   Scald heavy cream. When lobsters are cool enough to handle, remove meat. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut the lobster meat into small pieces. Rinse and dry shells. Heat butter in a non-reactive 2-quart heavy saucepan over moderate heat until foam subsides, add and cook mushrooms, stirring, until liquid evaporates and they begin to brown, about 5 minutes. Add lobster meat, saffron, paprika, salt, and pepper and reduce heat to low. Cook lobster gently for 1 minute. Add half of the Sherry and 1/2 cup hot cream and simmer 5 minutes. Whisk together yolks and remaining tablespoon Sherry in a small bowl. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened (should just cling to the back of a wooden spoon) and registers 160°F on an instant-read thermometer. Add custard to lobster mixture, stirring gently. Preheat broiler. Arrange lobster shells, cut sides up, in a shallow baking pan lined with tin foil and spoon lobster with some of sauce into shells. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes. Serve remaining sauce on the side. Pepper Steak Flambé     Ingredients 2 6-8oz Filet 3 tbls. Of unsalted butter 6 tbls. Major Grey's Mango Chutney Fresh ground black pepper ¼ cup Brandy   Preparation   Completely cover the filets with ground pepper Heat a 12in sauté pan over medium heat Add butter and cook until slightly browned Sauté filets in butter to desired doneness Add chutney to pan and slowly cook with butter Spoon chutney over filets making a glaze Add brandy and with a long match light brandy (Being careful not to set yourself on fire) When flames die down remove filets from pan And spoon remaining chutney over filets Serve immediately