Lobster with Cream Sauce

Ingredients

• 2 fresh lobsters (about 800 g each)
• 2 shallots
• 50 g butter
• 1 tsp flour
• 4 tbsp dry Madeira wine
• 200 g heavy cream
• 2 egg yolks
• Salt
• Cayenne pepper

Instructions

1. 1.

   Bring plenty of water to a boil in a large pot. Add one lobster head‑first and simmer gently for about 15 minutes, then remove and let cool slightly. Repeat with the second lobster (thaw frozen lobsters if needed).

2. 2.

   Hold each lobster by the carapace with one hand and detach the claws sequentially from the body.

3. 3.

   Take the lobster in both hands and bend the tail up or down until it snaps off.

4. 4.

   Use your thumbs to pry the meat out and remove the black intestine. Repeat with the second lobster.

5. 5.

   Then bend the lower claw joint of each claw, twist off the lower segment, pull apart, and extract the meat. Lay the large claw piece upright on a work surface and strike the thick end with a heavy knife to create a split; carefully pull the flesh out of the claw.

6. 6.

   For the sauce, peel and finely chop the shallots, then sauté them in hot butter in a pot until translucent. Sprinkle with flour and stir until lightly browned. Add Madeira wine and cream, bring to a boil, then simmer for about 10 minutes.

7. 7.

   Transfer a small amount of sauce into a cup, whisk in the egg yolks, then return everything to the pot and warm gently for a few more minutes without boiling. Season with salt and cayenne pepper, then plate with lobster meat.