- Prep time 20 minutes
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
Steam asparagus until tender, 3 to 4 minutes. Cut in 3-inch pieces; set aside.
On work surface, remove meat from lobster tails and cut in 3/4-inch thick slices. In small saucepan over low heat, heat butter with garlic and 2 tbsp lemon juice until mixture comes to simmer. Add lobster meat; cook, stirring occasionally, about 6 minutes. Remove from heat, cover and set aside.
In metal bowl placed over saucepan of hot (not boiling) water, whisk egg yolks with remaining lemon juice until mixture thickens slightly. Reserving cooking juices, drain lobster. Carefully pour 3/4 cup of cooking juices into egg yolk mixture, whisking constantly, until sauce is smooth. Stir in parsley. Season with salt and pepper.
Preheat oven to broil. Divide lobster and asparagus among small gratin dishes or ramekins. Drizzle with sauce and sprinkle with cheese. Bake under broiler until golden brown, 1 to 2 minutes. Serve immediately.
Nutritional facts PER SERVING
- Calories 695
- Total fat 56 g
- Saturated fat 33 g
- Cholesterol 590 mg
- Sodium 950 mg
- Total carbohydrate 4 g
- Fibre 1 g
- Sugars 1 g
- Protein 43 g
- Iron 2.1 mg
