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While this has the reputation of a difficult gourmet dish, it's not as hard as you might think. The hardest part might be not nibbling the lobster meat as you're making it.
- 2 c lobsta
- 2 tbps butta
- 1/4 tsp salt
- 3 tbsp sherry
- dash of cayenne
- 3 egg yolks
- 1 c cream
Heat lobsta in butter for a few minutes add seasonings and sherry, beat egg yolks slightly mix with cream and add to lobsta, cook over low heat ( a double boiler is best) until thickened - DO NOT BOIL.
Serve on rice or hot toast
or in pastry shells.
While lobster meat is expensive, there is a way around it that all the restaurants know. Inside the lobster bodies and the knuckles and the legs is some very nice meat indeed that nobody seems to bother with except old Yankees like us. The bigger the lobster, the more and easier it is to get.
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