This is a very rich and satisfying meal. Nice with a crisp salad as a side. Best if you can use fresh lobster but canned lobster will work and be very good. For more info on cooking a live boiled lobster go to How to Boil a Lobster
2 cups bolied lobster meat
2 tbs. butter
1/2 cup sherry
1 cup cream
2 egg yolks, slightly beaten
1/4 tsp. salt
1/8 tsp. cayenne pepper
Cut the lobster meat in small pieces and cook in a saute pan with the butter for 2 minutes over low heat. Add the sherry and cook for 3 minutes. Beat the egg yolks and add cream as you beat. Take this mixture and add to lobster mixture gradually stirring all the time. Continue to stir until the mixture thickens. Add the salt and cayenne while stirring. Do not overcook, because the sauce will curdle. Serve over the toast 9my favorite is homemade italian bread cut 3/4″ thick and toasted under the broiler.Print
This recipe was given to me by an old friend, Helen Stella, and was a popular way to prepare lobster back in the 1970’s.
- Category: Seafood
- Cuisine: American
- 2 c. chopped lobster meat
- 2 tbsp. butter
- ½ c. sherry
- 1 c. cream 2 egg yolks, slightly beaten
- ¼ tsp. salt
- 1/8 tsp. cayenne
- Toast points
- Cut lobster meat in small pieces and cook in butter for 3 minutes; then add wine and cook another 3 minutes.
- Beat egg yolks and cream; stir slowly into the lobster and continue to stir until the mixture thickens.
- Add seasonings.
- Do not overcook, as the sauce will curdle.
- Serve over toast points with a crisp salad.