- 2 tablespoons [30 g] butter
- 1/4 cup [60 mL] Sherry
- 1 cup [250 mL] well-packed cooked crab or lobster meat pieces
- 3 tablespoons [45 g] butter
- 1 tablespoon [8.75 g] flour
- 3/4 cup [190 mL] heavy cream
- 2 egg yolks
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- Into a frypan, melt 2 tablespoons [30 g] butter; stir in Sherry.
- Simmer for 1 minute; stir in crab or lobster meat pieces and set aside.
- Melt remaining 3 tablespoons [45 g] butter into a small casserole.
- Stir in flour, until bubbling; cook for 1 minute.
- Remove from heat; reserve.
- Remove crab or lobster meat from cooking juices; reserve.
- Slowly stir cream into cooking juices.
- Heat sauce until light and thick, stirring.
- Remove from heat.
- Preheat oven to 300°F [150°C].
- Into a bowl, well beat egg yolks; 1 tablespoon [15 mL] at a time, beat in 4 tablespoons [60 mL] hot sauce.
- Pour into remaining hot sauce, stirring vigourously.
- Heat sauce into the top part of a double boiler over really hot but not boiling water as sauce could curdle, stirring at all times for 3 minutes.
- Remove from heat; stir in reserved crab or lobster meat pieces.
- Pour into a deep individual dish.
- Sprinkle mixture with reserved butter/flour mixture.
- Brown into preheated oven, for 10 minutes.
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