This can readily be adapted to cooked lobster, but this version is for raw . It will work equally well with scallops. 'The right ingredients, real butter, good cream, Madeira or good sherry, are essential... the authentic flavour will not be achieved with substitutes..' warned Constance Spry, eyebrows no doubt arched. And she was right.
- Between 400g and 1000g of rock lobster tail, depending on the state of your wallet
- 300 ml/½ pt stock comprising 50/50 dry white wine/water plus bouquet garni
- 75g / 3 oz butter
- 6 tbsps brandy and about twice as much Madeira or sherry
- 170g / 6 oz double cream
- Salt, pepper
- 2 egg yolks
- 1 tbsp single cream
- Remove lobster meat from shell as directed on label. Cut into half inch medallions.
- Simmer stock for 5 minutes.
- Add lobster. Simmer for 3 minutes. It should not be cooked yet! Meanwhile, melt butter in a frying pan.
- Remove lobster, drain and transfer into gently bubbling butter.
- Warm brandy in a third pan and set alight.
- Pour flaming brandy into frying pan, gently stirring.
- Add Madeira or sherry, swirl once.
- Add double cream. Turn heat up slightly and reduce sauce a little.
- Beat yolks and add to pan. Also add single cream. Mix in to thicken sauce. Season and serve.