Lobster Stuffed Baked Eggplant


3 Large Eggplant
1 Large Baking Pan
¼ Cup Olive Oil                                            
Food Processor
1 Tablespoon minced Garlic
3 Tablespoon minced Thyme

Put Olive Oil, garlic & Thyme in Food Processor and puree. Cut Eggplants in half & spread garlic mixture over sliced Eggplant and bake for 25 minutes. Pull from oven and let cool.

Lobster Stuffing

1 ½ Cup Panko Bread Crumbs
2 lb Lobster Meat
½ Cup chives
¾ Cup Homemade Mayo or (Kraft)                                               
1 Tablespoon Creole Seasoning                                                        
2 Cups Shaved Aiago Cheese                                                  
¼ Cup Lemon Juice

Method :
Preheat Oven to 450 degrees. Season cod with Salt & Pepper on both sides. Place on baking pan and add dabs of butter and bake for 15 minutes at 450 degrees.

In large Sautee pan heat on medium high add ½ stick of butter and melt, add shallots and Sautee for 3–4 minutes. Add mushrooms and Sautee for 4–5 minutes add white wine. Reduce heat and add the rest of the butter adjust seasoning with Salt & Pepper top with shaved truffles and truffle oil, top fish with mixture.

Lemon Thyme Butter Sauce & Jumbo Shrimp

1 Cup of Heavy Cream
Juice of 3 Large Lemons
3 Tablespoon chopped thyme
1 Stick of butter
Pinch of cayenne pepper & salt
6 Jumbo shrimp

In medium sauce pan add first three ingredients and simmer on medium low heat for 10 minutes. Add pepper & salt. Incorporate butter small pieces at a time till sauce coats the back of the spoon, pour over eggplant. Sautee Jumbo Shrimp till bright pick and top Eggplant.