Serves 2
Ingredients
1 live Lobster (700gms) or about 350gms of cooked lobster meat.
65gm Butter
2 tablespoons Brandy
120gm Double Cream, more if needed
2 small Egg yolks, beaten
¼ teaspoon Salt
Pinch of freshly ground Nutmeg
Pinch of Cayenne Pepper
Preparation Method
Fill large pot with water and bring to a boil. Add the lobster, head first into the boiling water.
Once it comes to a boil, time exactly eight minutes. (Normally cooking time would be longer but the lobster meat will be cooked further in this dish).
Discard water and plunge the cooked lobsters into an ice bath to cool them down quickly.
Let them sit in the ice bath for ten minutes then remove claw meat, tail meat and knuckle meat. Save shells in the freezer for future lobster stock but discard inner body.
* * * * *
Cut meat into bite sized pieces, leaving claws whole for appearance.
In a medium saute pan, melt the butter over medium heat and leave on heat until the butter fat separates. Skim off and discard the butter fat and pour the now clarified butter into a cup stopping just before you get to the residue on the bottom. Discard that and return the now clarified butter to the pan.
Heat the clarified butter over medium heat and add the cooked lobster meat (if the lobster meat is wet it WILL splatter so make sure you pat the meat dry with a paper towel).
Saute the meat for about two minutes until a little golden and tender. Do not cook any longer or it will get tough.
With a slotted spoon, remove the lobster meat to a bowl.
Off heat, add the brandy and return the pan to heat and cook for another minute.
Add the double cream and reduce the heat to a low simmer and simmer until the mixture has thickened.
Beat the egg yolks in a medium bowl and slowly drizzle in the hot cream mixture while you whisk. (This tempers the eggs so they thicken the mixture without scrambling).
After the entire pan is drizzled into the bowl of egg yolks, scrape back into the pan with a spatula and add the salt, nutmeg and cayenne.
Add lobster meat back in along with any liquid in the bowl and stir over low heat just to heat the lobster through – do not let the sauce boil or bubble, the eggs will SCRAMBLE!
If the mixture is too intense in flavor, add a little more heavy cream to smooth it out.
Serve with Toast Points
Ingredients
30gm butter
2 medium garlic cloves, finely minced (use garlic press)
Pinch of salt
2 slices medium White bread
Pinch of onion powder
Preparation Method
In a small sauce pan, melt butter over medium heat and add garlic. Lower heat to minimum and let the garlic gently steep for 30 minutes. Add salt and mix to dissolve then strain the butter over a fine sieve and discard the garlic.
Preheat oven to 200C
Stack the bread and using a sharp bread knife, cut off the crust from the four sides. Then cut in half from one corner to the other and then again from the other two corners leaving 8 pieces.
Line a sheet tray with a rack and lay out the bread on top.
Brush on the garlic butter just on the tops.
Sprinkle on the onion powder and bake on an upper rack for ten minutes, turning the tray a few times for even color. (There is no need to flip and bake the other side).
The color should be pale or lightly toasted but not brown.
Cool and serve
Ormside Kitchen 