This is a creamy, luxurious and decadent way to enjoy lobster - cooked lobster is warmed through in a sort of savoury custard, made with egg yolks, madeira, cream, cayenne pepper and nutmeg. Serve with melba toast and a crisp salad.
- 100ml double cream
- 2 egg yolks
- 2 tbsp. butter
- 2 tbsp. madeira wine
- 1 pinch each salt, cayenne pepper and freshly grated nutmeg
- 350g cooked lobster
Shred the cooked lobster using your fingers.
Whisk together the egg yolks and double cream until as smooth as possible. Melt butter in a large saucepan. Once foaming, gradually stir in the egg yolk and double cream mixture, along with the sherry, stirring constantly until the mixture gets thicker. Don't let the sauce boil.
Take the pan off of the heat. Stir in the salt, cayenne and nutmeg and then carefully fold in the shredded cooked lobster. Put the pan back on the heat and let the lobster warm through before serving.