📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking pan. This ensures even cooking and easy removal later. Trust me, you don't want to be wrestling with a stuck meatloaf!
2. In a large bowl, gently combine the cooked lobster meat, breadcrumbs, egg, mayonnaise, Worcestershire sauce, salt, pepper and a pinch of cayenne pepper (optional, but it adds a nice kick!). Mix everything until just combined—don't overmix; you want some texture. A slightly chunky meatloaf is more interesting!
3. Carefully shape the lobster mixture into a loaf and place it in the prepared baking pan. Make sure it's evenly distributed, then pat it down to a fairly even surface. This will ensure the meatloaf cooks evenly. If it's too loose, add a couple more breadcrumbs.
4. Bake for 30-35 minutes, or until the meatloaf is cooked through and lightly golden brown. The internal temperature should reach 160°F (71°C). Use a meat thermometer for accuracy—this avoids undercooked lobster!
5. While the meatloaf is baking, prepare the gravy. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until softened and lightly browned, about 5-7 minutes. This brings out the umami flavor of the mushrooms!
6. Once the mushrooms are cooked, stir in the flour and cook for 1 minute, stirring constantly, to make a roux. This thickens the gravy. Be careful not to burn the roux, as this can make the gravy taste bitter.
7. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook, stirring occasionally, until the gravy has thickened slightly, about 5-7 minutes. This process should be slow and steady.
8. Season the gravy with salt, pepper and a splash of Worcestershire sauce. Then add a dash of sherry for some extra richness and depth of flavor (optional, but highly recommended!). Taste and adjust seasoning as needed. Adjust the seasonings to your personal taste preferences. The perfect gravy is a matter of personal preference, so don't be afraid to experiment!
9. Once the meatloaf is cooked, let it rest for about 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf. The waiting is almost as delicious as the eating!
10. Spoon the mushroom gravy generously over the sliced meatloaf and serve immediately. I like to add a sprig of fresh parsley to each portion for some added visual appeal—it's the little things that matter!