LOBSTER THERMIDOR CAJUN STYLE – Les sauces Firebarns

Ingredients

• 2 cooked lobsters
• 1/2 cup shredded Monterey Jack cheese
• 1 can of creamed corn 284ml
• 2 French shallots, finely chopped
• 1 1/2 oz Bourbon
• 4 slices of bacon, cooked and crumbled
• 2 tbsp. Cajun Mardi Gras spices
• 1/2 cup microgreens
• 2 radishes cut into small sticks
• 2 mini red onions cut into thin rings
• Salt and pepper
• Olive oil
• Lemon wedges for serving