Foodie fans today is National Peanut Butter & Lobster Thermidor Day!  I haven't had lobster thermidor in over a year, but I had peanut butter last night... 

I love vanilla ice cream with peanut butter...  Odd I know, but good...

The Word "Thermidor" is of Graeco-French origin and is the name of the eleventh month in the French Revolutionary calendar. It means the month of heat, and ran from July 19^th- August 17^th. This calendar was introduced by Robespierre and was used in France until 1806, despite the fact that Robespierre was deposed on 9^th Thermidor in the year II(i.e. on 27^th July)and arrested the following day.

Whoever conceived the name for this dish was obviously thinking, not of the French Revolution, but of midsummer, which is an excellent time for lobster – as in the summer in general, Lobster Thermidor is a country-style dish that goes well with a simple wine. Many people prefer to drink a good beer with it.

2 (1 1/2-lb) live lobsters
1/2 stick (1/4 cup) unsalted butter
1/4 lb mushrooms, trimmed and thinly sliced
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons medium-dry Sherry
1 cup heavy cream, scalded
2 large egg yolks

Plunge lobsters headfirst into an 8-quart pot of boiling salted water*. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.

When lobsters are cool enough to handle, twist off claws and crack them, then remove meat. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all lobster meat into 1/4-inch pieces. Discard any remaining lobster innards, then rinse and dry shells.

Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes. Add lobster meat, paprika, salt, and pepper and reduce heat to low. Cook, shaking pan gently, 1 minute. Add 1 tablespoon Sherry and 1/2 cup hot cream and simmer 5 minutes.

Whisk together yolks and remaining tablespoon Sherry in a small bowl. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160°F on an instant-read thermometer. Add custard to lobster mixture, stirring gently.

Preheat broiler.

Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes. Serve remaining sauce on the side.

* When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

Recipe from:  http://www.epicurious.com/recipes/food/views/105507