Ingredients:

  • 2 live lobsters (1 ½ - 2 lbs each) OR 2 lbs cooked lobster meat, roughly chopped (approx. 680g - 900g)
  • 2 tablespoons unsalted butter (28g)
  • 4 tablespoons unsalted butter (56g)
  • ¼ cup all-purpose flour (30g)
  • 2 cups heavy cream (475ml)
  • ½ cup dry sherry (120ml)
  • ¼ cup lobster stock (or fish stock/clam juice) (60ml)
  • 2 large egg yolks
  • 1 tablespoon tomato paste (15ml)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon white pepper (1g)
  • Pinch of cayenne pepper
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions:

  1. Cook Lobster (if using live): Steam or boil lobsters until bright red and cooked through (approx. 10-12 minutes per pound). Let cool slightly, then extract the meat and chop into bite-sized pieces. Reserve lobster stock if possible.
  2. Prepare Sauce Base: Melt butter in a large skillet over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux.
  3. Add Liquids: Slowly whisk in heavy cream, sherry, and lobster stock (or substitute) until smooth. Bring to a simmer, stirring constantly.
  4. Temper Egg Yolks: In a small bowl, whisk together egg yolks and a few tablespoons of the hot cream sauce. This prevents curdling.
  5. Incorporate Egg Yolks: Slowly drizzle the tempered egg yolks into the sauce, whisking constantly. Cook for 1-2 minutes, or until the sauce thickens slightly. Do not boil.
  6. Add Flavorings: Stir in tomato paste, salt, white pepper, and cayenne pepper.
  7. Add Lobster: Gently fold in the chopped lobster meat. Heat through, being careful not to overcook the lobster (it's already cooked!).
  8. Serve: Garnish with fresh parsley and serve immediately.