Serves 2 to 4

Ingredients: 

• 2 lobsters (total 2½ pounds), steamed or boiled. If lobsters are not available, use 4 large prawns. 
• 2 Tablespoons extra virgin olive oil 
• 2 Tablespoons unsalted butter 
• 1 onion, finely chopped  
• 1 teaspoon minced garlic 
• 1 Tablespoon fresh calamansi or lemon juice  
• 2 Tablespoons white wine 
• 1/4 cup heavy cream 
• 1 teaspoon salt 
• 1 teaspoon ground black pepper  
• 1/4 cup breadcrumbs 
• 1/2 cup grated cheese 
• 1/4 cup chopped parsley 
• Lemon or calamansi slices   

Procedure: 

• Have the fishmonger boil or steam the lobsters for you. At home, extract the lobster meat: use your fingers to pull out the outer covers, and scoop the meat out with a spoon or fork. Do not discard the legs as they have lots of meat; use a mallet to pound the legs open and pull out the meat. Leave the shell and tail intact for stuffing later. Each medium-sized lobster yields about a cup of meat. (Note: if using prawns, follow the same procedure and proportion of ingredients). 
• Chop the cooked lobster meat into small, fine pieces.  
• Heat the olive oil and butter in a medium-sized skillet over medium heat. When the butter melts, add the garlic and onions. Sauté for 1 to 2 minutes until the garlic browns and the onions are transparent.  
•  Add the lobster meat and stir around the pan to blend with the butter. Pour the fresh calamansi juice and wine. Cook for about 5 minutes to let the flavors blend. 
• Add the heavy cream and cook for 1 to 2 minutes. Season with salt and pepper. Turn off the heat.  
• When the lobster mixture has cooled after a few minutes, stuff about ½ cup into each shell and top with breadcrumbs and grated cheese. Place the stuffed lobsters in a shallow baking pan. Bake in a preheated oven at 375F for 15 minutes or until the cheese melts. 
• Sprinkle with chopped fresh parsley and serve warm with boiled rice and fresh lemon or calamansi on the side.