Ingredients
4
4 servings
- •4 (4 ounce) lobster tails, split in half
- •salt to taste
- •2 tablespoons clarified butter
- •2 tablespoons sherry wine
- •0.5 cup heavy whipping cream
- •2 large egg yolks
- •1 pinch freshly grated nutmeg
- •1 pinch cayenne pepper, or to taste
- •1 tablespoon chopped fresh flat-leaf parsley, or to taste
Instructions
- Season lobster tails with salt.
- Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter, and sauté until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
- Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
- Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
- Whisk cream, egg yolks, nutmeg, and cayenne pepper together in a bowl.
- Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.
Nutritional Facts
Per 4 servings
- Calories: 297
- Carbohydrate: 4g
- Fat: 22g
- Fiber: 0g
- Protein: 20g
- Sugar: 0g
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