* 3/4 pound lobster tail 
* 1 1/2 cups IPA
* 3 1/2 cups water
* 1 tsp thyme, finely crushed 
* 3 cups half n half 
* 4 tbs butter
* 3 shallots, finely minced
* 3 cups heavy cream
* 1/2 lb brie cheese, with skin, cut into 6 chunks 
* fresh ground pepper fresh ground pepper


1. shell the lobster reserving shell for stock
2. to make sure stock, combine the beer, water, thyme, and lobster tail shell. bring to a slow boil, cover, and simmer on low for 40 minutes
3. strain then simmer to reduce broth to 2 1/2 cups. add half and half and continue simmering until reduced by half again. cover and set aside
4. in a heavy skillet, melt butter on medium. when foam subsides, add shallots and saute for 1 minute. add lobster meat and saute briefly unitl the lobster turns pink. remove and cool. pull lobster meat into shreds
5. add heavy cream and brie cheese to the reduced broth, stirring constantly over med-low heat. when the cheese is almost melted, mix in shredded lobster and shallot mixture, add pepper to taste, simmer gently for 2 minutes.

I prefer an  IPA when cooking seafood but if you don't like IPA's then try using something like Sam Adams.

Source: Family Oven