Caviar and Lobster in Brioche Cups

• 1 8-inch loaf brioche, ends trimmed off, cut into slices 1/4-inch thick
• 2 1 1/2-pound lobsters
• 1 1/2 teaspoons unsalted butter
• 1 shallot, peeled and minced
• 1 1/2 cups shiitake mushrooms, stemmed and cut into 1/4-inch cubes
• Salt and freshly ground pepper to taste
• 2 1/2 tablespoons sevruga caviar

1. Preheat oven to 375 degrees.
2. Use a 3-inch round cookie cutter to cut out one circle of brioche from each slice.
3. Flatten the rounds, and fit them into the cups of a miniature muffin tin.
4. Bake until the bread is lightly browned, about 10 minutes.
5. Let cool slightly, and remove from the tin.
6. Steam the lobsters until they turn bright red, about 10 minutes.
7. When cool enough to handle, remove the tail and claw meat, and cut it into 1/2-inch chunks.
8. Set aside.
9. Melt the butter in a nonstick skillet over medium heat.
10. Add the shallot, and cook until softened, about 30 seconds.
11. Add the mushrooms, and cook until they soften, about 5 minutes.
12. Season with salt and pepper.
13. Place half a teaspoon of the mushrooms into the bottom of each brioche cup.
14. Top with 2 pieces of lobster, and garnish with 1/4 teaspoon of caviar.
15. Serve immediately.

lobsters, unsalted butter, shallot, shiitake mushrooms, salt, caviar

Taken from cooking.nytimes.com/recipes/1728 (may not work)