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Lobster Thermidor Aux Crevettes with Mornay Sauce, Truffle Pate, Brandy, Fried Egg and Spam

Don't expect to earn your third Michelin star with this dish. But any diners who are also die-hard Monty Python fans will be delighted.

Makes 4 servings

4 lobster tails

16 jumbo shrimp, shelled and deveined

4 tablespoons butter

1 small white onion, diced

2 tablespoons all-purpose flour

1 tablespoon brandy

1/2 cup heavy cream, scalded

1/4 cup grated Gruyere cheese

1/4 cup grated Parmesan cheese

1/8 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon paprika

2 tablespoons bread crumbs

1 12-ounce can Spam Classic

4 eggs

1 can truffle pate (found in gourmet food stores)

1 tablespoon vegetable or peanut oil

Preheat oven to broil.

Place lobster tails into large pot of boiling water. After 3 to 4 minutes, add shrimp. Cook another 3 to 4 minutes until lobster and shrimp are done.

Remove from pot. Drain and rinse under cold water. Using kitchen shears or carefully with a knife, remove but save lobster shells. Cut lobster meat and shrimp coarsely into 1/2-inch pieces.

Heat 4 tablespoons of butter in skillet over medium heat. Add onions and saute about 4 minutes, until translucent. Add flour and stir, cooking for another 1 to 2 minutes.

Whisk in brandy, then hot cream.

Remove from heat and add Gruyere and half the Parmesan cheese, stirring frequently. Add lobster, shrimp, paprika, salt and pepper.

Arrange lobster shells in a casserole dish. Pour lobster shrimp mixture over shells and sprinkle with remaining Parmesan cheese and bread crumbs. Broil on high until golden, 3 to 5 minutes.

While waiting for the dish to broil, slice Spam into 8 pieces. Fry eggs over medium heat, then remove. Fry Spam slices until light brown.

To serve, place each lobster shell on a plate. Top with one or two slices of Spam and then a fried egg. Serve truffle pate on the side.

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