Description
A luxurious dish featuring succulent lobster in a creamy, velvety sauce, perfect for special occasions.
Ingredients
Scale
- 2 pounds (900g) cooked lobster meat, cut into 1-inch chunks
- 4 tablespoons (57g) unsalted butter
- 2 tablespoons (16g) all-purpose flour
- 1 cup (240ml) heavy cream
- ½ cup (120ml) whole milk
- ¼ cup (60ml) dry sherry
- 2 tablespoons (30ml) cognac or brandy
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly grated nutmeg
- 3 large egg yolks, slightly beaten
- Salt and freshly ground white pepper, to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh chives, minced (for garnish)
Instructions
- Melt the butter in a large, heavy-bottomed saucepan over medium heat. Avoid browning by swiftly incorporating flour and whisk continuously for 1-2 minutes until smooth.
- Gradually add the heavy cream and whole milk, whisking constantly to prevent lumps, cooking for about 3-4 minutes until thickened.
- Remove from heat and add dry sherry and cognac, returning to low heat and simmering for 2 minutes. Season with cayenne pepper, nutmeg, salt, and white pepper.
- Whisk egg yolks in a medium bowl, gradually adding ½ cup of the hot sauce to temper. Stir back into the saucepan.
- Cook the sauce over low heat for 2-3 additional minutes until thickened to a velvety consistency.
- Gently fold in lobster meat and fresh lemon juice, warming for 2-3 minutes without cooking lobster further. Adjust seasonings if necessary.
- Serve immediately, garnished with minced chives.
Notes
For variations, substitute lobster with shrimp or crab, and use vegetable broth if sherry is unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauce Cooking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 300mg