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THE FISH SOCIETY
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The Fish Society > "Lobster" > Rock lobster tails

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Rock lobster tails

SEE OUR OTHER LOBSTER

FOOD OF THE GODS! Also known as crawfish, the rock lobster has no claws, so we sell just the tail. Unless you're dead set on the visual spectacle of a traditional lobster with claws, rock lobster is the best way to enjoy this fish. About 90% of the weight is meat, whereas in a clawed lobster, you only get about 33% meat. And the meat is much easier to deal with, being in a single substantial piece rather than divided up between the tail and claws. The shell is easy to remove following the instructions included on our label. Raw.

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Recipe
Lobster Newburg
Serves 4

This famous recipe was born at a New York restaurant, Delmonico's in the 1890s. It 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
1 Remove lobster meat from shell as directed on label. Cut into half inch medallions.

2 Simmer stock for 5 minutes.

3 Add lobster. Simmer for 3 minutes. It should not be cooked yet! Meanwhile, melt butter in a frying pan.

4 Remove lobster, drain and transfer into gently bubbling butter.

6 Warm brandy in a third pan and set alight.

7 Pour flaming brandy into frying pan, gently stirring.

8 Add Madeira or sherry, swirl once.

9 Add double cream. Turn heat up slightly and reduce sauce a little.

10 Beat yolks and add to pan. Also add single cream. Mix in to thicken sauce. Season and serve.