2 medium garlic cloves, finely chopped (about 1 1/2 tsp.)
2 3/4 cups thinkly sliced cremini mushrooms
3/4 cup heavy whipping cream
2 large egg yoks
2 Tbsp dry sherry
1/2 tsp. kosher salt
1/4 tsp cayenne pepper
1/2 cup plus 2 Tbsp grated Parmesan cheese, divided
Lemon wedges for serving
Bring a large pot with 4 inches of water to a boil over medium high heat.
Add lobsters, cover, and steam for about 12 minutes then check to see if your lobsters are a bright red in color. If they are not, keep checking back every 5 minutes until they have all turned bright red in color and you can smell lobster.
Transfer lobsters to an ice bath to stop the cooking and cool until easy to handle, about 10 minutes.
Twist off claws and crack open to remove the meat. Set aside meat and discard claw shells.
Using a large heavy knife and/or kitchen shears, cut the lobster body in half lengthwise.
Carefully remove rail meat and set aside with claw meat.
Clean out the shells, rinse with water, and dry thoroughly. Once dried, add the shells to a rimmed, wax paper-lined baking sheet.
Roughly chop tail and claw meat into 1/2 inch pieces.
Heat butter in a large sauce over medium heat. Add shallot and cook, stirring often, until softened, 3 to 4 minutes. Add in garlic and mushrooms and cook, stirring often, until liquid has evaporated and mushrooms begin to brown, 5 to 6 minutes.
Whisk together whipping cream, egg yolks, and sherry. Add cream mixture to mushroom mixture and cook, stirring constantly, until sauce thickens slightly, 1 to 2 minutes.
Remove from heat and stir in salt, cayenne, and 1/2 cup Parmesan. Fold in lobster meat and season with salt to taste.
Spoon mixture evenly into lobster shells (about 1/2 cup each). Don't worry if it overflows a little bit, that's what the wax paper is for!
Sprinkle with extra 2 Tbsp Parmesan.
Preheat broiler and broil lobsters until filling is light golden brown, 2 to 3 minutes. All broilers are different so make sure to keep a close eye on them as they broil!