This dish is pretty popular in the States and I have had both lobster and shrimp (king prawn) versions.However, the recipe is from a classic French cookery book that my mother purchased in the 70s, but is perfect if you want to cook something really special for new year eve! I think when it is a celebration or when you are trying to impress someone, lobster is the way to go. Certainly, if you have someone you want to impress or you need some wow factor, this dish is the way to go. It is relatively easy to make as long as you follow the instructions. Nothing to be scared of, just shake the skillet, don’t stir. If I can do it, anyone can!! The great thing is that it does not take long to cook, if you get the prep completed before the guests arrive. Enjoy appetisers then leave the guests for a few minutes with a partner to entertain and a topped up wine glass, then whizz up this perfect dish. I also prepare some rice in advance and steam a little before serving.
It is a rich dish, so a wine that cuts through the richness is a must. Chablis with its minerality, (I think I just made up a new word according to spell check), really offset the rich sauce, I would not have minded some bubbly with it either. The one we drank is being presented by my lovely flamingo. It is available from Laithwaites, (the wine not the flamingo), who I managed to turn into a red wine lake- a story for another time-.
Okay so the recipe.
2 large cooked lobsters, meat removed from claws and tail & chopped into 1 1/2-2 inch pieces
3oz unsalted butter
5 fluid oz / 1/2cup sherry or Madeira
1 tbsp brandy
salt & pepper
3 egg yolks
1/2 pint / 1 cup double cream /heavy cream
Melt the butter in a heavy based skillet. Add lobster meat and heat through over a low heat about 5 minutes. pour over the sherry/ Madeira and brandy. Continue cooking over a low heat until wine is reduced by half. Meanwhile, beat the egg yolks then stir in the cream
Remove the skillet from the heat and pour over the egg and cream mixture. Shake the skillet until the cream has mixed with the wine thoroughly. Then move it gently back and forth until the sauce has the consistency of thick cream.
DO NOT STIR AS THE LOBSTER WILL DISINTEGRATE AND THE SAUCE CURDLE
After about 3 minutes, the lobster should be ready. Adjust seasoning and serve over the rice.Sprinkle with paprika and serve.