This recipe comes from a local Connecticut church cookbook with recipes from different heritages. This particular one comes from France – it says that this is a real party dish!
Number Served: 8
Prep Time: 10 mins
Cooking Time: 25 mins
- 1 pound freshly picked-out lobster meat
- 4 tbsp. butter
- 1/2 cup sherry
- 1 1/2 The Farmer’s Cow Cream
- 4 The Farmer’s Cow eggs (yolks only)
- Salt and pepper
Cut the lobster meat into small pieces and cook in the butter until thoroughly heated. Add to this the sherry and cook, uncovered, until the sherry has mostly disappeared. Dash with paprika. Heat 1 1/4 cups cream in the top of a double boiler. (Reserve the other 1/4 cup to blend with the beaten egg yolks.) When cream is hot, blend a little into the egg mixture. Add the egg mixture to the hot milk and stir constantly until smooth and velvety. Add the lobster and heat through.