If your local store or fish market steam lobsters, have them do that. Otherwise, set a large pot over the stove with about two cups of water. Insert your steamer insert if you have it. Bring to a boil and drop the lobster. Steam according to size. 1 1/2 lb lobster takes 12 minutes. When the time is up, pull the lobster out and leave to cool so that you can de-shell. When cool to handle, shell the lobster, chop the meat slightly and set aside for later.

If you are using thinly sliced chicken breast, you are ready to go. If you are using boneless breast, place between two sheets of wax paper and pound thin. Season with salt, pepper and italian seasoning and dip in flour to coat. This will hold the meat nicely topgether and also help the sauce to thicken a little bit. In the meantime, set a large skillet over medium heat and melt the butter. Add diced shallot and cook until translucent. Shallots are a cross between onion and garlic, with mild flavor, and used widely in italian cuisine. If you don't have a shallot, don't panic. You can use about a half of a medium sized onion, finely diced and a teaspoon of diced garlic.

Drop the chicken breasts and brown on each side for about 5 minutes. Add the brandy and let reduce for about 30 seconds. You can use any brandy you like, but don't use flavored brandy (also called schnapps - keep that for your grandmother, unless you are looking for peach, apricot or blackberry flavored dinner) In a pinch, sherry will also do and you don't have to make an extra stop at the liquor store, cooking sherry is sold in supermarkets. Add the heavy cream and saute for another 8 minutes, turning the breasts couple of times to coat. Do not cover! You will notice the sauce will reduce and thicken. See, that wasn't that hard.

While you are working on the chicken, steam the asparagus. Asparagus takes 8 minutes to cook fully. I do about 6 minutes, because it will finish cooking in the oven. Once the chicken is done cooking, transfer each piece onto a cookie sheet lined with aluminum foil. Top each breast with a couple of stalks of asparagus, some lobster meat and a sprinkling of the shredded cheese. Pop into an oven pre-heated to 375 degrees for 3-4 minutes to melt the cheese. You can also keep the breasts in the pan, top and place the pan in the oven to save on dishes. But remember, you must have a pan with a metal handle and use mittens when handling as the handle will become very hot!

Serve with your favorite sides. I like to go for baked or mashed potatoes and some green beans. But you can leave out the vegetable since you are already serving the asparagus. Bon Apetite....

TIP: Over the winter, when the price of lobsters skyrockets, feel free to use crab meat also.