|
|
|
| |
| Method |
1. Cut the lobsters in half
lengthways and remove the lobster meat from the shells.
2. Melt the butter, add the lobster, season and heat gently for
5 minutes.
3. Pour over the Madeira or sherry; increase the heat and cook
until the liquid is reduced by half.
4. In a bowl, beat the egg yolks with a little seasoning and add
the cream.
5. Remove the lobster from the heat, pour over the cream mixture
and mix gently over a low heat until the sauce is the
consistency of cream.
6. Adjust the seasoning, sprinkle with parsley and serve with
hot buttered toast or boiled rice.
|
Printer Friendly Version
|
