A classic American recipe where sweet lobster meat is cooked in an egg enriched creamy sauce with sherry (or Cognac) and is served over hot buttered toast.
350g to 400g cooked lobster meat
3 tablespoons sherry
100mls double cream
salt and pepper to taste
pinch of cayenne pepper
1 egg yolk
A classic American recipe where sweet lobster meat is cooked in an egg enriched creamy sauce with sherry (or Cognac) and is served over hot buttered toast. In my adapted recipe, I have omitted the egg yolks for a less rich sauce that is perfect for a summer luncheon dish.
If using the egg yolk, mix it with the double cream in a bowl.
Melt the butter in a frying pan and add the lobster meat, sauté for about 2 minutes; add the cream (or cream and egg yolk mixture ) and sherry to the pan and continue to cook for a further 2 to 3 minutes until the sauce has reduced and is thickened.
Take it off the heat and season to taste with salt and pepper, as well as the cayenne pepper.
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