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Categories:Viewed: 21 - Published at: 9 years ago
Ingredients
- 2 (1 1/2-lb) live lobsters
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 lb mushrooms, trimmed and thinly sliced
- 1/2 teaspoon paprika
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons medium-dry Sherry
- 1 cup heavy cream, scalded
- 2 large egg yolks
Method
- Plunge lobsters headfirst into an 8-quart pot of boiling salted water*.
- Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
- When lobsters are cool enough to handle, twist off claws and crack them, then remove meat.
- Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells.
- Cut all lobster meat into 1/4-inch pieces.
- Discard any remaining lobster innards, then rinse and dry shells.
- Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes.
- Add lobster meat, paprika, salt, and pepper and reduce heat to low.
- Cook, shaking pan gently, 1 minute.
- Add 1 tablespoon Sherry and 1/2 cup hot cream and simmer 5 minutes.
- Whisk together yolks and remaining tablespoon Sherry in a small bowl.
- Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan.
- Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160F on an instant-read thermometer.
- Add custard to lobster mixture, stirring gently.
- Preheat broiler.
- Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells.
- Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes.
- Serve remaining sauce on the side.
- When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
