This is a recipe that dates back to my days at the Hole in the Wall. It is a good way of jazzing up a bought ready-cooked lobster, with a sherry and brandy souffle topping, well seasoned but light enough not to overwhelm the delicate flesh.
With a sharp knife, split the lobsters in half lengthways, and remove the flesh from the body, claws and tails, cutting it into scallops. Remove and discard the stomach sac in the head and the dark, thread-like intestine. Sprinkle with 1 tablespoon of the sherry, and salt and pepper to taste. Put the shells on to baking trays.
Make a roux with
Melt the remaining butter in a pan and warm the lobster meat gently in it. Whisk the egg whites until they hold stiff peaks and fold into the sauce. Pour a little of the sauce in the bottom of each shell, divide the lobster meat between them, and coat with remaining sauce. Sprinkle with a few lobster eggs, if using, and bake in a
© 1990 Joyce Molyneux. All rights reserved.