Lobster Ganda

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lobsters, live or freshly cooked
• 2 slices cooked ham
• 100 g mushroom caps
• 2 shallots
• 2 tablespoons brandy
• 1/4 liter wine
• 1/8 liter port wine
• salt
• pepper
• 2 egg yolks
• 1/4 liter single cream

Recipe

• 1 cook the lobsters (if they're fresh) and let them cool a little.
• 2 split each lobster in half lengthwise.
• 3 remove the sand sacs in the heads, and the intestinal tubes.
• 4 reserve the coral and green matter in a bowl.
• 5 remove the rest of the meat and chop it fairly roughly.
• 6 break the claws, remove the meat and chop it as well.
• 7 chop the ham, mushrooms and shallots finely.
• 8 melt 35 g (1,2 oz.) butter in a large pan, put in the lobster meat and cook it for about 1 minute; then add the ham, shallots and mushrooms, and continue to cook gently for another two minutes.
• 9 pour the warmed brandy into the pan and set it alight to flambe the shellfish and vegetables.
• 10 then pour in the wine and port, season to taste, cover and cook gently for 20 minutes.
• 11 beat the egg yolks into the cream and add this to the reserved coral and green matter: then away from the heat, beat it into the lobster mixture, making sure that it thickens without boiling.
• 12 check the seasoning, and serve in a warm tureen with buttered noodles.