Description
A classic American seafood delicacy made with tender lobster meat in a creamy, sherry-flavored sauce, traditionally served over toast or puff pastry for an elegant dining experience.
Ingredients
Units
Scale
- 1 lb cooked lobster meat, chopped
- 4 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 cup heavy cream
- 1/4 cup dry sherry
- 2 large egg yolks
- 1/4 tsp ground nutmeg or pinch cayenne
- 1/2 tsp salt
- Freshly ground black pepper, to taste
- Chopped parsley for garnish
- Toast points or puff pastry shells for serving
Instructions
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in the cream and cook until thickened, about 3–5 minutes, making sure it doesn’t boil.
- In a separate bowl, beat the egg yolks. Temper them by slowly whisking in a small amount of the hot cream mixture.
- Return the tempered yolks to the saucepan and cook over low heat, stirring constantly for about 2 minutes.
- Stir in the sherry, nutmeg or cayenne, salt, and pepper.
- Fold in the lobster meat and cook just until heated through, about 2–3 minutes.
- Serve hot over toast points or in puff pastry shells, garnished with chopped parsley.
Notes
- Do not let the mixture boil after adding egg yolks to prevent curdling.
- Fresh, frozen, or canned lobster can be used—ensure it’s well-drained.
- Serve immediately for best texture and flavor.
- Adjust the sherry to taste if a milder flavor is preferred.
- Leftovers can be gently reheated over low heat.
Nutrition
- Serving Size: 1 cup (without toast)
- Calories: 420
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 270 mg