Lobster in Creamy Butter Sauce

Prepare the lobster tails by sprinkling a pinch of salt over them to enhance flavor.

Heat clarified butter in a large skillet over medium-high heat and bring it to a rolling boil. Carefully place lobster tails, with the meat side facing downwards, into the hot butter and sear for approximately 2 minutes on each side, or until they reach your desired level of doneness. Remove the lobster tails from the skillet and set them aside to rest.

To create a rich sauce, pour sherry into the same skillet and bring it to a boil while scraping the browned residue from the bottom of the pan with a wooden spoon. Continue to cook the sherry until it has reduced by half, approximately 1 minute. Turn off the heat.

Disassemble the lobster tails by gently pulling out the meat and discarding the shells. Chop the lobster meat into rough pieces and pour any excess juices from the plate into the skillet with the sherry mixture.

In a separate bowl, whisk together cream, egg yolks, nutmeg, and cayenne pepper until well combined. Gradually whisk the cream mixture into the sherry mixture, then return the skillet to medium-low heat and cook, stirring constantly, until the sauce has thickened to coat the back of a spoon. This may take anywhere from 3 to 7 minutes, depending on your desired consistency.

Add the cooked lobster meat back into the skillet and stir until heated through. Season with chopped parsley and a pinch of salt to complete the dish.