Preheat the oven to 350 degrees. Grease the ramekins with butter. In a sauce pot, bring the cream and garlic up to a simmer. Simmer for 3 to 4 minutes. Remove the garlic. In a mixing bowl, whisk the egg yolks together. Temper the cream into the yolks. Stir in the shallots, Cognac, and lobster meat. Season with salt and pepper. Place the ramekins in an oven proof baking pan. Ladle the mixture into the prepared ramekins. Fill the baking pan with water until it comes 2/3 of the way up the ramekins. Bake for 45 minutes or until the custard has set. Remove from the oven. Using a knife gently loosen the custard from the ramekin. Spoon the sauce in the center of the plate. Carefully invert the custard onto the sauce. Slice the tail meat and arrange the meat on top of the custard. Garnish with the lobster claws, fried spinach, and parsley.
Yield: 6 servings