As always, Mise en place... At the ready

Crack tail, claws and extract head meat n fat. Reserve. Throw all shells and whole head in a large stew pot

Im fucking serious... Save every little bit of shell and lobster, for the boil

Throw in parsley, onions, bay leaves, 3 tbsp kosher salt, and the tiniest pinch of finger crushed saffron (the way Rufio likes it. Not necessary). Pour water until full covered and bring to a boil

Start a roux with 5 tbsp salted butter and flour. Stir til thick. Add a cup of cream or half and half. Stir

Add sliced mushrooms, white wine, strain all lobster stock into the roux. Stir til consistent. Add a mixture of warm stock and blended corn starch if a thickening agent is needed. Add salt to taste

Crisp up some fresh bacon and crumble over your finished masterpiece. Garnish with parsley. Serve with a side of French bread and sex