Lobster Mallorquina

Name: Lobster Mallorquina
Yield: Serves 4
Cuisine: Spain
Ingredients: freshly ground black pepper; a few lobster eggs, if available; 150 ml/¼ pint single cream; salt; lemon juice; 3 tablespoons dry sherry; brandy; 2 × 675 g/1½ lb lobsters, cooked; 65 g/2½ oz butter; 15 g/½ oz flour; 2 eggs, separated

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

2 × 675 g/1½ lb lobsters, cooked
3 tablespoons dry sherry

Europe
Spain
Fish course
Pescatarian
Mediterranean

Method

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

Part of

Shellfish

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