1 pound bacon, cut into thin strips
1 tablespoon butter, melted
1 1/2 cups sour cream
1 pound mushrooms, quartered
1 (8 ounce) package instant chanterelles
1 cup brown sugar
1 cup all-purpose flour
1 cup milk
1 teaspoon baking soda
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Place bacon slices in a large pan of water to cover. Bring water to a boil, or until bacon is opaque. Remove bacon from pan, and drain.
Combine the butter and sour cream in a saucepan and bring to a boil. Mix pan, and 1/2 cup of liquid, in large bowl. Pour over bacon and mushrooms in pot, and cook over medium heat until mushrooms are slightly firm. Mix flour into pan with mushroom and bacon mixture, and pour over mushrooms and bacon.
Bake for 30 minutes in preheated oven, until bacon is crispy and lobster is soft.
Remove lid of pot and pour fresh bacon grease over mushrooms, bacon and lobster. Cook an additional 20-25 minutes. Remove lid of pot and simmer about another 15 minutes, until mushrooms are opaque and bacon is crispy.
Potatoes are cooked through, but pork will keep well in