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Lobster Mallorquina

chef.pierre's picture
Ingredients
  Lobsters 3 Pound, cooked (Two 675 Gram, 1 1/2 Pound Pieces)
  Flour 1⁄2 Ounce
  Single cream 1⁄4 Pint (150 Milliliter)
  Dry sherry 1 Fluid Ounce (25 Milliliter)
  Salt To Taste
  Pepper To Taste
  Brandy 1 Tablespoon
  Lemon juice 1 Tablespoon (squeezed)
  Eggs 2 Large, separated
  Butter 1 Tablespoon (For Sauteing)
Directions

GETTING READY
1. Make a roux with the butter and the flour
2. Add the single cream to make a sauce
3. Remove from the heat
4. Season with sherry, salt, pepper and lemon juice
5. Add brandy to taste (ensure that the brandy taste is strong as it will be softened by the addition of eggs later on)

MAKING
6. Add the egg yolks and mix them in well
7. Split the lobsters and remove the flesh from the claws and the tail
8. Cut the scallops
9. Put these empty half shells of lobster on to a baking tray
10. Sprinkle a little sherry, salt and pepper on the lobster flesh.
11. In a small pan, warm the butter and sprinkle in the lobster flesh
12. Whip the egg whites stiffly
13. Add the egg whites to the sauce

FINALIZING
14. Into the bottom of each shell, tip in the soufflé sauce
15. Divide the lobster between the four shells
16. Coat the shells with the rest of the soufflé souace
17. Sprinkle with the lobster eggs
18. Bake in a hot oven at (230° C / 450° F / Gas Mark 8) for 5-8 minutes till golden brown

SERVING
19. Serve hot immediately

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lobster
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Servings: 
2

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