Lobster with Herbed Egg Noodles and Sherry
Mar 7th, 2012 by Em-i-lis
Summary: A cholesterol bomb but totally delicious and worth it!
Ingredients
- 4 egg yolks
- ⅓ c + 2 T dry (fino or amontillado) sherry, divided
- 1 tsp chopped garlic
- ½ tsp salt
- freshly ground black pepper
- 6 T unsalted butter
- 3 1¼ – 1½-pound boiled or steamed lobsters, meat removed and cut into bite-sized pieces
- ½ pound fresh egg pasta, cooked and drained
- 2 T chopped fresh thyme leaves
- 2 T chopped fresh tarragon
- 2 T chopped fresh parsley
- 1 T chopped fresh chives
- ½ tsp kosher salt
- freshly ground black pepper
- salmon caviar for garnish, optional
Instructions
- To make the sauce: in a heatproof bowl, beat together yolks, ⅓ c sherry, garlic, salt and pepper. Place the bowl over a pot of simmering water. Do not allow the water to boil or eggs may curdle. Whisk constantly until light, frothy and thickened, 3-5 minutes. Remove from heat and pour into a cool bowl.
- To make the lobster: melt butter in a large skillet over medium-high heat. Cook until butter turns light golden-brown (do not let it burn), 4-6 minutes. Immediately add 2 T sherry (it will bubble and spit) and stir. Add remaining ingredients except for caviar. Toss well and cook until heated through, about 2 minutes. Gently toss in reserved sherry sauce.
- Divide among plates and serve, topped with salmon caviar, if desired.
Quick notes
I used two lobster tails, steamed them, and then made less of the sauces. I did not use or miss the salmon caviar; this is a very rich meal! This dish is not hard but you really have to pay attention and multitask. Have everything ready to go and at arm’s length. Do not overcook the pasta before adding it to the skillet or you’ll end up with a gummy mass.
Number of servings (yield): 4
My rating
