This succulent stuffed lobster dish is undeniably mouth-watering, but surprisingly simple to make.
Prep Time: 18 Mins
Cook Time: 45 Mins
Servings: 2-4 people
- Plunge lobsters headfirst into an 8-quart pot of boiling salted water*. Loosely cover pot and cook lobsters over moderately high heat for 9 minutes from the time they enter the water, then transfer with tongs to sink to cool.
- When lobsters are cool enough to handle, twist off claws and crack them, then remove meat. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all lobster meat into ¼-inch pieces. Discard any remaining lobster innards, then rinse and dry shells.
- Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook onions and garlic until they begin to brown, about 5 minutes.
- In a large bowl, whisk together honey, lemon juice, shallots, tarragon, dijon mustard and slowly incorporate olive oil until well blended. Add salt and pepper. Toss with quinoa, asparagus and parsley. Arrange on platter and top with halved eggs before serving.
- Whisk together yolks and remaining tablespoon of sherry in a small bowl.
- Slowly pour remaining ½ cup of hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan.
- Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160°F on an instant-read thermometer.
- Add custard to lobster mixture, stirring gently. Preheat broiler.
- Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells.
- Broil lobsters 6 inches from heat until golden brown, for 4 to 5 minutes. Serve remaining sauce on the side.