Description
A luxurious and creamy seafood dish featuring tender lobster meat and a rich sauce, perfect for special occasions.
Ingredients
- 1 ½ pounds lobster meat (cooked, can be fresh or frozen)
- 4 tablespoons unsalted butter
- ½ cup finely chopped onion
- 1 cup sliced mushrooms
- ¼ cup all-purpose flour
- 2 cups lobster stock (or chicken stock)
- 1 cup heavy cream
- 2 egg yolks
- 2 tablespoons brandy (optional)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté onions and mushrooms: In a large skillet, melt the butter over medium heat. Add the chopped onions and sliced mushrooms, sautéing until the onions become translucent.
- Make the roux: Sprinkle the flour over the onion and mushroom mixture, stirring continuously for 2-3 minutes to create a roux.
- Add stock: Gradually pour in the lobster stock while whisking to avoid lumps. Continue to whisk until the mixture is smooth and begins to thicken.
- Incorporate cream: Reduce the heat to low and add the heavy cream, stirring until well combined.
- Combine egg yolks: In a separate bowl, whisk together the egg yolks and a few tablespoons of the hot sauce to temper them. Slowly mix this back into the skillet.
- Flavor the sauce: Add the brandy (if using), Worcestershire sauce, paprika, salt, and pepper. Stir thoroughly and allow the sauce to simmer gently for about 5 minutes.
- Add lobster: Gently fold in the cooked lobster meat and allow it to warm through.
- Final touches: Taste and adjust seasoning if needed. Remove from heat once the lobster is heated and the sauce is rich and creamy.
- Garnish and serve: Serve immediately, garnished with freshly chopped parsley.
Notes
Serve in elegant bowls with crusty bread on the side or over rice.
