"Fresh lobsters are the best option for this dish, but 2 cans (6 oz.)
of lobster work fine. This has rich and delicious taste. Replace
paprika with cayenne pepper if spicy food is not your type. Best
served when still hot, with some buttered toast slices."
Serving: 4 | Prep: 10m | Ready in: 30m
Ingredients
• 2 egg yolks, beaten
• 1/2 cup heavy cream
• 1/4 cup butter or margarine
• 2 tbsps. dry sherry or madeira
• 1/2 tsp. salt
• 1 pinch cayenne pepper
• 1 pinch ground nutmeg
• 3/4 lb. cooked lobster meat, broken into chunks
Direction
• Mix heavy cream with egg yolks together until well combined in a small
bowl. Set aside. In a saucepan, melt butter over low heat. Mix in sherry and
egg yolk mixture. Cook and stir steadily until the mixture gets thick
consistency. Do not let it come to a boil
• Take out from the heat, use nutmeg, cayenne and salt for seasoning. Add in
lobster. Take the pan back to the heat, lower to low and cook gently until
heated through. Serve with slices of buttered toast when hot.
Nutrition Information
• Calories: 320 calories;
• Total Carbohydrate: 3.5 g
• Cholesterol: 235 mg
• Total Fat: 25.3 g
• Protein: 19.3 g
• Sodium: 757 mg