LOBSTER W/ SHERRIED PASTA & SALMON CAVIAR

By BobD

Ingredients

• FOR THE SHERRY SAUCE:
• Time: 40 minutes
• 4 egg yolks
• 1/3 cup dry (fino) sherry
• 1 teaspoon chopped garlic
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• FOR THE LOBSTER:
• 6 tablespoons unsalted butter
• 2 tablespoons dry (fino) sherry
• 3 1 1/4- to 1 1/2-pound boiled or steamed lobsters, meat removed and cut into bite-size pieces
• 1/2 pound fresh egg pasta, cooked and drained (or cooked spaetzle)
• 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• Salmon caviar, for garnish (optional).

Details

Servings 4

Preparation

Step 1

1. To make sauce, in a heatproof bowl, beat together yolks, 1/3 cup sherry, garlic, salt and pepper. Place bowl over a pot of simmering water. Do not allow water to come to a boil or eggs may curdle. Whisk constantly until light, frothy and thickened, about 3 minutes. Remove from heat.

2. Melt butter in a large skillet over medium-high heat. Cook until butter turns nut brown (do not let it burn), about 4 minutes. Immediately add 2 tablespoons sherry and stir. Add remaining ingredients, except caviar. Toss well and cook until heated through, about 2 minutes. Gently toss in sherry sauce.

3. Divide among plates and serve, topped with salmon caviar, if desired.

Yield: 4 to 6 servings.