Description
A rich and creamy classic seafood dish featuring tender lobster in a sherry‑cream sauce—perfect for an indulgent dinner.
Ingredients
Units
Scale
- 2 pounds cooked lobster meat, chopped
- 4 tablespoons unsalted butter
- 1 small shallot, minced
- 2 tablespoons brandy or cognac
- 1/2 cup dry sherry
- 1 cup heavy cream
- 2 egg yolks
- 1/2 teaspoon paprika
- Salt and white pepper, to taste
- Chopped chives or parsley, for garnish
Instructions
- Melt butter in a skillet over medium heat. Add shallot and sauté until translucent, about 2 minutes.
- Add brandy, carefully flame to burn off alcohol (optional), then stir in sherry; reduce by half, about 3–4 minutes.
- Lower heat; stir in cream and paprika. Bring to a gentle simmer.
- Temper egg yolks by whisking a splash of hot cream mixture into yolks, then pour back into skillet, stirring constantly.
- Add chopped lobster meat; warm through for 2–3 minutes without boiling.
- Season with salt and white pepper to taste.
- Serve immediately, garnished with chives or parsley. Pairs well with toasted brioche or rice.
Notes
- Use high‑quality cooked lobster; leftover or fresh‑cooked both work.
- Tempering egg yolks prevents curdling—do it slowly.
- If sauce gets too thick, thin with a little more cream or lobster stock.
- For a lighter twist, substitute half‑and‑half for heavy cream.
Nutrition
- Serving Size: 1 cup (about 250 g)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 275 mg