This is a classic dish and one that repays revisiting.
Remove the meat from the lobster. Cut the tail meat into slices slantwise and place in a well-buttered baking dish with the claw meat on top. Sprinkle with a little of the sherry. Cover the dish and put into a
Meanwhile, put the cream, remaining sherry, egg yolks, cayenne, and salt to taste in a bowl set over a pan of boiling water, and whisk until creamy. Pour this sauce over the lobster and serve with rice.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.