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Start by boiling a large pan of salted water. Place the live lobster into the boiling water; leave to simmer for 15 to 20 minutes, depending on the size of the lobster. If you are in doubt as to whether or not it is cooked push a carving fork or skewer in to the middle of the lobster; if the skewer or fork is hot to your lips the lobster is cooked.
Drain the Lobster and rinse with cold water to clean the shell. Allow to cool. Place the Lobster on a chopping board with the head facing you. With a sharp robust knife cut down into the shell in the middle of the head (there is a recess half way down). Next, cut down towards the head of the lobster separating the two sides.
Repeat the process, this time cutting towards the tail of the lobster, ending up with two halves.
Remove the pouch located close to the head; this is the only inedible part of a lobster.
Break the claws from the body and remove the meat using a rolling pin or other object to crack the shell.
Remove the lobster meat, cut into cubes and season with salt and pepper. Fry gently in butter for 4-5 minutes.
Add the Sherry and simmer slowly until it has reduced by almost half.
Add the cream and egg yolks into a double saucepan; cook until the mixture is thick enough to coat a spoon (Avoid boiling as the sauce will curdle).
Arrange the cooked rice on hot serving plates and place the lobster meat and sauce from the pan in the middle of each plate.
Pour the creamy sauce over each portion and to finish with a sprinkling of paprika and serve with fresh bread.
- Cornish Lobster - 1 per person (we can provide both cooked and live)
Salt and freshly milled pepper
75 ml of double cream
150g boiled rice
1 slice of fresh bread
Publication Date: January 28, 2015.