4 2 to 2-1/2 lb lobsters
4 cloves garlic
1 small onion
1 shallot
2 cups heavy cream
2 slices cooked crumbled bacon
1/2 cup grated Romano cheese
1/2 cup parsley
1/2 cup basil
3 tablespoon lemon juice
Boil lobsters and remove all meat. Reserve tails. Chop knuckle and claw meat. Coat the bottom of a pan with olive oil and sauté the garlic, onion and shallot until it starts to get soft. Add parsley basil and lemon juice. Cook for 2 mins on med heat. Add chopped lobster meat and cream. Simmer for 5 mins. Sprinkle the tails with cheese then pour sauce over tails and crumble bacon bits over the top.
Serves 4