4 tablespoons finely chopped coriander leaves, plus extra leaves to garnish
450 g (14 1/2 oz) cooked lobster tail meat, cut into bite-sized pieces
Whisk together the egg yolks and double cream in a small bowl until well blended. Melt the butter in a saucepan over a low heat, then stir in the egg mixture and sherry. Cook, stirring, for about 10–12 minutes or until the mixture thickens, but do not allow to boil.
Remove from the heat, then stir in the salt, curry powder and coriander. Stir in the lobster, then return the pan to a low heat and cook gently until heated through.
Spoon into warm bowls, scatter with coriander leaves and serve with lemon wedges to squeeze over and steamed rice.