Creamy Spiced Lobster Tail

cook 20 mins
Tags: Spicey
  • 2 egg yolks, beaten
  • 100 ml (3 1/2 fl oz) double cream
  • 30 g (1 oz) butter
  • 2 tablespoons dry sherry
  • 1/2 teaspoon salt
  • 1 tablespoon medium curry powder
  • 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
  • lemon wedges
  • steamed rice
  • 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.
Like This? Try These
More on Food