- 4 (4 ounce) lobster tails, split in half
- salt to taste
- 2 tablespoons clarified butter
- 2 tablespoons sherry wine
- 1/2 cup heavy whipping cream
- 2 large egg yolks
- 1 pinch freshly grated nutmeg
- 1 pinch cayenne pepper, or to taste
- 1 tablespoon chopped fresh flat-leaf parsley, or to taste
- Season lobster tails with salt.
- Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
- Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
- Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
- Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
- Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.
source : allrecipes.com