We use cookies to improve the user experience of our website. Cookie Get More Information

Home » Culture » Recipes » Fish and Seafood » Lobster with Cava Sauce

Lobster with Cava Sauce

Lobster with Cava sauce



Put the broth ingredients on to boil with plenty of water, when it starts to boil, throw the live lobsters in and cover the pan. After bringing it back to the boil leave it to cook for a further 20 minutes. Take out the lobsters and run them under a dash of cold water to prepare them to be cooked. Separate the head from the tail and open the tail with a pair of scissors, take the meat out of the tail and cut it into thin escalope. Remove the meat from the claws and the pincers etc.
Put some oil in a saucepan and add all of the lobster meat that you have managed to extract. Heat it gently and then add the cava and Madeira wine. Heat this mixture and add all the cream minus two spoonfuls, mix well and leave it to cook on a low heat. Season it with salt and pepper. Rinse the mushrooms, slice them, and then add them to the pan. Leave the sauce to reduce on a low heat. Beat the eggs in a bowl with the two remaining spoonfuls of cream. Put the lobster meat on the serving plates. Add the contents of the bowel to the saucepan, and turn the heat off immediately and beat it so that it mixes together nicely. Don’t let it boil. Cover the meat with the sauce and serve immediately.


1 hour