Recipe for Lobster Cream Sauce Homemade

Recipe for lobster cream sauce is a glorious indulgent meal to share with your loved ones, the best of shellfish, which should be treated with the greatest of care, to provide a fantastic meal, both visually and by taste. When making any lobster dish, the key is to pick a quality lobster, to begin with. You don't need to choose the biggest lobster, size isn't everything! The first step is checking the claws, so you know you're getting the real thing. If selecting live lobsters, then, well, check that they are actually lively, to begin with - if they have lots of energy, they will be very lively, and this transfers to the taste. When you have your lobster, check that all the limbs are present and intact, and the tail should curve automatically.


We're going to look at a great recipe for a creamy lobster dish that looks and tastes great. Give it a try!


Recipe for lobster cream sauce

Recipe for lobster cream sauce


Ingredients

  • sa1 lb of lobster
  • 3 tbsp of butter
  • 1 onion (sliced)
  • 1 minced celery
  • 2 tbsp of flour
  • 2 1/4 cup of milk
  • A pinch of cayenne pepper
  • 2 egg yolks
  • 2 tbsp of liquid cream
  • 2 tbsp of brandy
  • 2 tbsp of sherry
  • Salt to taste
  • Pepper to taste


Method:

  1. Start by removing the meat of the lobster and chopping into nice chunks. Preheat your oven to around 200 degrees Celsius and place the shell into the oven for 20 minutes, then remove it and crush it as fine as possible.
  2. Now, melt the butter in a pan over a medium flame, then add your crushed shell, onion slices plus your minced celery, then cover the pan and simmer for 20 minutes. Then, add the tablespoon of flour, continually stirring and letting the mixture fry ever so slightly. Take off the flame and pout in the cups of milk bit by bit - keep stirring! Season with cayenne pepper, and salt and pepper as you like it.
  3. Simmer it again and keep cooking for 20 more minutes. Pass the preparation through a filter and pour into the same saucepan, and after whisking the egg yolks with cream, add them too and keep stirring as they simmer, until the cream thickens. Don't let the cream boil, you want it to maintain its consistency.
  4. Finally, add the lobster meat, a dash of brandy if you like, but definitely the sherry. One final bit of seasoning and then serve hot. Enjoy!

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