This is a deliciously rich and creamy filling for hot buttery vol au vent cases.
Cooking the lobster.
Place the live lobster in a pot just big enough to hold it with a lid on. Measure in just enough cold water to cover the lobster. Add 2 tsps of salt for each 500ml of water. Cover with the lid and place on a very low heat. The lobster will fall asleep in the water as it warms. Turn up the heat and simmer until the lobster has changed from blue to bright red/pink. Then remove from the water and allow to cool. Open the lobster and pick out all the flesh from the body, claws and legs. Making sure you discard the stomach sack from behind the eyes and the gills from under the legs. Cut all of the flesh into pieces about 1cm in size and set aside.
Melt the butter in a heavy saucepan covered with a lid.
Add the shallots with the salt and pepper and sweat until soft but coloured. Add the garlic and cook for 5 mins more. Add the mushroom and cook for about 10 minutes more until cooked through.
Turn up the heat and add the wine and simmer until the wine has almost completely evaporated. Then pour in all the cream and reduce by half.
Add the lobster meat, herbs and lemon juice and adjust the seasoning. Reheat the mixture just before filling the vol au vent cases. You should fill the cases up to nearly overflowing and serve immediately.