*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Where's the flavor? Great BASIC recipe, but I used slivered garlic in my clarified butter....sautéed chopped onions and sliced mushrooms in it to start, THEN the sherry.....then the yolks, cream, nutmeg and cayenne! To my taste, the sauce could have been quadrupled...(still using only 2 egg yolks) as we prefer lots of SAUCE....(served over angel hair topped with chopped parsley...!)
Made this tonight using frozen puff pastry to make it easier and this was delicious. Per the video I used tarragon instead because that's what I had as well as cognac instead of sherry because I had it on hand, both changes mentioned in the video, only other change was adding a little diced shallot when adding the congac. Awesome !!!!!!! A few years ago I made a large bowl of this when I lived in CT a few years ago when lobster was cheaper than hot dogs for the 4th of July and poured it over a pile of pasta, it was incredible.
Like Carole I added garlic onions and mushrooms. Also instead of sauteeing the lobster in the shell I took the lobster meat out and chopped it then added to onions to sautee briefly before adding the sherry and cream mixture. I thought there was enough sauce as is. (I saved the shells to make seafood broth later.) I served over puff pastry... next time I'll serve with a side of rissotto.