This would make a luxurious starter for Christmas. Save the egg whites to make the Meringue à la Reine
- 2 large cooked lobsters
- 125 g butter melted
- 6 large slices white bread
- 50 g butter
- 150 ml sherry or Madeira
- 1 tbsp brandy
- 3 egg yolks
- 300 ml cream
- Cut the lobsters in half lengthwise.
- Extract the meat from the claws and tail of the lobsters and cut into large bite-sized pieces – set meat aside.
- Pre-heat oven to 150C, Gas 2.
- Cut each slice of bread into a large circle and leave to soak in the melted butter until the butter has been absorbed.
- Bake the butter soaked bread on a baking tray for 25 minutes.
- Meanwhile, in a separate bowl, beat the egg yolks and add the cream and set aside.
- Melt the remaining butter in a heavy based pan, add the lobster meat and season with salt and pepper.
- Heat through on a very low heat for 5 minutes, then pour over the sherry or Madeira and brandy.
- Continue to cook over very low heat until liquid reduced by half, approximately 10 minutes.
- Remove from heat and add the egg yolk and cream mixture.
- Shake the pan until the cream has bended with the lobster and sherry. Gently move the pan, side to side, until the sauce has thickend, about 3 minutes, but do not stir as the lobster meat will break up and the cream mixture might curdle.
- Put a bread circle on each plate and spoon the lobster and sauce over. Sprinkle with a little paprika.