Lobster Mallorquina


Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

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.


  • 2 × 675 g/ lb lobsters, cooked
  • 3 tablespoons dry sherry


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 15