- For the Topping:
- 2 1/2 tablespoons salted butter, melted
- 1/2 cup crushed Ritz-style (butter) crackers
- 1/2 teaspoon paprika
- 2 tablespoons grated
- Parmesan cheese
- For the Filling:
- 3 tablespoons plus 5 tablespoons salted butter
- 1/4 cup dry sherry
- 2 cups (12 ounces) chopped cooked lobster meat
- 3 tablespoons all-purpose flour
- 1 1/2 cups half-and-half
- 4 large egg yolks, lightly beaten
- Garnish: minced chives
Adapted from newengland.com
Preheat your oven to 350° and set a rack to the middle position.
Make the topping: In a small bowl, stir together the butter, crackers, paprika, and cheese. Set aside.
Next, make the filling: In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add the sherry and boil 1 minute. Add the lobster, stir, and remove from the heat. Strain the juices from the skillet into a liquid measuring cup (reserving the lobster). Set aside.
In a 3- to 4-quart sauce-pan over medium-low heat, melt the remaining 5 tablespoons of butter. Add the flour and cook, stirring, until the mixture looks smooth and glossy. Stir the half-and-half into the reserved lobster/sherry mixture; then whisk that into the butter/flour mixture. Increase the heat to medium-high and simmer, stirring continuously, until the sauce thickens, about 3 minutes.
Spoon ½ cup of the sauce into a small bowl. Add the egg yolks one at a time, beating well after each addition. Add this mixture back to the sauce and stir over low heat until the sauce is smooth and thick, 3 minutes; don’t let it boil.
Remove from the heat and add the lobster. Pour the mixture into a medium-size casserole dish and sprinkle with the topping. Transfer to the oven and bake until golden brown, 10 to 15 minutes.
Serve hot, garnished with minced chives.