Soak porcini mushrooms in white wine and let stand for 30 minutes

Prepare lobsters according to cooking stock directions below. Carefully remove claw and tail meat from shells; keep warm.

In a large skillet melt butter, add onion and sauté until translucent.

Slice portobello mushrooms ¼ inch thick and add to onions. Sauté until tender, approximately 5 minutes. Add porcini, wine, tomato sauce, and basil, cooking until sauce is reduced and slightly thickened. Season with salt and pepper.

To serve, divide sauce between four plates, arrange lobster on top of its original shape.

Cooking Stock:

2 L water 8 cups

60 mL coarse salt 4 Tbsp

1 medium onion

1 stalk celery

1 medium carrot, chopped

1 bay leaf

1 sprig parsley

2 sprigs thyme (1/4 tsp dried)

1 lemon, quartered
In a large stock pot combine all ingredients; bring to a boil, reduce heat and simmer 15 minutes. Return to a hard boil, plunge lobsters into water and bring back to a boil. Reduce heat and cook lobsters 20 minutes.