Ingredients:

  • 2 live lobsters (about 1.5 lbs/680g each), or 1.5 lbs (680g) cooked lobster meat, chopped
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/2 tsp paprika
  • 1/4 tsp ground nutmeg
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) half-and-half
  • 1/4 cup (60ml) dry sherry (Amontillado or Fino work well)
  • 2 large egg yolks, lightly beaten
  • 1 tbsp (15ml) brandy (optional)
  • 1 tbsp fresh lemon juice
  • Pinch of cayenne pepper (optional)
  • Chopped fresh parsley (optional)
  • Sherry-soaked croutons or puff pastry shells (optional)

Instructions:

  1. Prepare the Lobster (if using live): Cook lobsters in boiling salted water until bright red and cooked through (about 10-12 minutes per pound). Let cool slightly, then extract the meat. Chop.
  2. Melt Butter & Create Roux: Melt butter in a large skillet over medium heat. Whisk in flour, salt, white pepper, paprika, and nutmeg. Cook for 1-2 minutes, stirring constantly.
  3. Gradually Add Liquids: Slowly whisk in heavy cream and half-and-half, ensuring no lumps form. Bring to a simmer, stirring constantly.
  4. Temper the Egg Yolks: Slowly drizzle a small amount of the hot cream sauce into the egg yolk mixture, whisking constantly.
  5. Combine Sauce & Egg Yolks: Pour the tempered egg yolk mixture back into the skillet with the cream sauce. Cook over low heat, stirring constantly, until the sauce thickens slightly.
  6. Add Lobster & Brandy: Gently stir in the chopped lobster meat, brandy (if using), and lemon juice. Heat through, but do not overcook the lobster.
  7. Season & Serve: Taste and adjust seasoning as needed. Serve immediately over sherry-soaked croutons or in puff pastry shells. Garnish with chopped fresh parsley.