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🍽️ Lobster in Creamy Sauce

755 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Fill a large pot with plenty of water and bring it to a boil.
  2. 2. Place the first lobster head-first into the boiling water.
  3. 3. Simmer the lobster gently for about 15 minutes.
  4. 4. Remove the first lobster from the water and let it cool slightly.
  5. 5. Repeat the cooking process with the second lobster.
  6. 6. Hold the cooked lobster firmly by the shell just above the head with one hand.
  7. 7. Twist the claws off one by one until they detach from the body.
  8. 8. Hold the lobster body with both hands.
  9. 9. Bend the tail up or down until it snaps off.
  10. 10. Push the meat out of the tail using your thumbs.
  11. 11. Remove the black vein from the tail meat.
  12. 12. Repeat removing the tail meat with the second lobster.
  13. 13. Bend off the small lower pincer of the claw.
  14. 14. Twist off the lower joint of the claw.
  15. 15. Pull the joint apart and remove the meat.
  16. 16. Place the large claw piece upright on a cutting board.
  17. 17. Tap the thick end of the shell with a heavy knife until a crack forms.
  18. 18. Carefully pull the meat out of the broken shell.
  19. 19. Peel the shallots.
  20. 20. Chop the shallots finely.
  21. 21. Sweat the shallots in hot butter in a pot until translucent.
  22. 22. Dust the shallots with flour.
  23. 23. Cook the flour briefly while stirring.
  24. 24. Pour in Madeira and cream.
  25. 25. Bring the sauce to a boil.
  26. 26. Simmer the sauce for about 10 minutes while stirring.
  27. 27. Take some sauce into a cup.
  28. 28. Whisk the sauce in the cup with the egg yolks.
  29. 29. Pour the egg yolk mixture back into the pot.
  30. 30. Warm the sauce for a few minutes without boiling.
  31. 31. Season the sauce with salt and cayenne pepper.
  32. 32. Serve the sauce with the lobster meat.

Nutrition per serving