Chop lobster tails in half and season with
salt. Heat butter in pan and place tails meat-
side-down in butter. Cook for about 2 minutes,
flip, and cook for 2 minute shell-down. Remove
to a plate to cool. Throw in some sherry and
reduce by half (about a minute).
Pull the meat out from the tails and roughly
chop into pieces. Pour accumulated juices into
pan.
In a bowl, add heavy cream, egg yolks, cayenne,
and nutmeg. Whisk together, dump into pan, and
mix. Heat the sauce up for a bit and then dump
in lobster. Throw in some chopped parsley or
tarragon
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