Lobster in Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

If the croûtons are made ahead of time, the lobster cut up and the sauce mixed ready to pour into the pan, this superb Edwardian recipe can be well and elegantly cooked in a chafing dish at the table.


  • 12 croûtons of puff pastry
  • 1 cooked lobster cut into neat pieces, with claw meat
  • butter
  • 1</


Roll, cut and bake croûtons to a golden brown and set aside to be reheated, or keep hot if you are going to cook the lob ter immediately. Make a frying pan hot and just grease with butter. Put in the lobster, pour over the brandy and set alight (this gives the dish its inimitable flavour). Mix egg yolks, cream, sherry, and salt and pepper, and stir quickly into the lobster. Shake above the heat