Remove meat from tails and claws of boiled lobsters and cut in 1/2" pieces. Then, in large skillet, melt butter. Add lobster mean and heat 3 or 4 min. Add seasonings.
Warm brandy away from skillet, then pour over lobster and flame, shaking pan back and forth until flame dies. Then, beat egg holks with cream, then add sherry and mix well. Now add this sauce to lobster in pan and stir over low heat until sauce thickens. Cover and refrigerate overnight.
Next day before cooking... Transfer lovster in sauce to top of double broiler. Heat through over simmering water, stirring well, without allowing to boil. If sauce is a little too thick, add some sherry.
When hot, serve over bed of rice.
Originally Submitted
5/5/2008
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