If you want to experiment, try using frozen Bay Scallops...
ya, I know they come from Peru or some other S. American country...
but they are similar in texture to lobster and also a delicate, slightly sweet flavor...
and you can get them fairly cheap on sale...
we see them for $2.99/lb. often here in NJ...
You're right about the sherry making more of a newburg flavor...
BUT I love newburg! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Here's one Thermador Recipe I found that sounds good...
Lobster Thermador
4 servings
4 whole live Maine lobsters, about 1-1/2 Lb each
1/3 cup unsalted butter
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon paprika
1 cup half and half
3 tablespoons dry white wine
1/2 cup finely grated cheddar cheese
1 quartered lemon
4 sprigs parsley
Heat 3-4 gallons water to boil in a stockpot, over a high flame. Plunge lobsters
headfirst, into boiling water. Cover and simmer for 15 minutes. Remove from pot
and drain well. Remove claws and legs, leaving body intact. Remove flesh from
claws and legs, and set aside. Cut thin undershell from tail with shears and
gently remove flesh from tail shell. Cut flesh to large dice and combine with
flesh from claws. Wash shells well and drain. Heat butter in a saucepan. Whisk
in flour, salt and nutmeg. Heat and stir until bubbly. Whisk in half and half
and wine. Add lobster and stir to coat well. Remove from heat. Invert shells
onto a broiler pan and fill with lobster mixture. Top with grated cheddar
cheese. Place in broiler briefly to melt cheese and brown lightly. Remove to a
serving platter. Garnish with wedges and parsley. Serve hot!
