Ingredients:
2 cooked small lobsters, each weighing 8
oz (225 g)
2 tbsp (1 oz) 25 g butter or margarine
salt and cayenne pepper
4 tbsp (60 ml) Madeira or sherry
2 egg yolks
2/3 cup (150 ml) 1/4 pt single cream
chopped fresh parsley to garnish
Method:
1. Cut the lobsters in half lengthways and
remove the lobster meat from the shells.
2. Melt the butter, add the lobster, season and heat gently for 5 minutes.
3. Pour over the Madeira or sherry; increase the heat and cook until the liquid
is reduced by half.
4. In a bowl, beat the egg yolks with a little seasoning and add the cream.
5. Remove the lobster from the heat, pour over the cream mixture and mix gently
over a low heat until the sauce is the consistency of cream.
6. Adjust the seasoning, sprinkle with parsley and serve with hot buttered toast
or boiled rice.