1/2 cup grated Parmesan cheese
2 tablespoons butter
1 medium onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1/2 teaspoon salt
1 1/2 tablespoons butter, chilled and diced
1 cup sliced fresh mushrooms, sliced
1 cup fresh broccoli, sliced
3 tablespoons chopped fresh basil
1/4 cup butter, melted
1 teaspoon dried thyme
6 tablespoons all-purpose flour
1/4 teaspoon tarragon
1/4 teaspoon salt
1 cup whole mushrooms, sliced
1/2 medium celery, cut into 1/2 inch slices
Mix cheese, butter, onion, garlic, marjoram, dried basil, thyme, basil, thyme, tarragon, salt and mushrooms. Mix well. Fold in the lobster tail gingerly, and spoon mixture into a 4 quart casserole dish. Sprinkle with broccoli.
Preheat oven to 375 degrees F (190 degrees C).
Place lobster tail in a 1 1 1/2 quart casserole dish. Cover, and let stand 5 minutes. Drain off excess fat. Stir in mozzarella, arugula, potatoes, mushrooms, celery slices, etc. Spoon mixture into casserole dish.
Bake uncovered about 45 minutes in the preheated oven, until golden brown. Remove from oven, and pour over casserole. Chill in refrigerator. Recipe Notes: Method 1: Fry shrimp in a microwave or glass dish with 2 tablespoons nonfat cooking spray in microwave for 2 seconds. Remove shrimp from the dish. Drain the shrimp, reserving 1 tablespoon of the cooking spray; microwave this mixture from the dish until it begins to brown.
Place shrimp in a shallow dish or plastic container. Fill the shrimp with the onion drippings from the celery and garlic mixture. Mix red wine vinegar, lemon juice and the tarragon into the mixture. Add the salmon and celery mixture to the dish. Return the shrimp to the dish. Top the shrimp with parslips and parsley. Repeat with all the vegetables and celery pieces.
Bake uncovered in the preheated oven 25 to 35 minutes, or until the fish flakes easily with a fork and springy texture.
Remove the dish from the oven and place in a warm place to drive. Dermaroller over warm lightly, adding more of the baking soda to drizzle around the edges of pans to keep them from sticking to the sides of pans.
While the shrimp continue to soak wet, melt butter in a medium saucepan over low heat. Blend eggs, salt and pepper into the cream while stirring constantly. Gradually stir in the colored wine vinegar mixture, Samsel, parsley, pepper, anchovies and lime zest. Mix well and place on an ungreased baking sheet. Cover and let stand overnight. Drain excess liquid.
While the shrimp and shrimp are drying out, stir the olive oil mixture into the cooked butter mixture so that it is evenly spread. Mix in the celery wine and bacon bits.