Here, luscious lobster pasta is topped with a savory sherry sabayon. It's slightly more labor-intensive than the usual cream sauce, but more ethereal, too.
Yield: 4 to 6
Cook Time: 40 minutes
For the sherry sauce:
4 egg yolks
1/3 cup dry (fino) sherry
1 teaspoon chopped garlic
Freshly ground black pepper, to taste
For the lobster:
6 tablespoons unsalted butter
2 tablespoons dry (fino) sherry
3 1 1/4-to 1 1/2-pound boiled or steamed lobsters, meat removed and cut into bite-size pieces
1/2 pound fresh egg pasta, cooked and drained (or cooked spaetzle)
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1/2 teaspoon kosher salt
Freshly ground black pepper
Salmon caviar, for garnish (optional)
To make sauce, in a heatproof bowl, beat together yolks; 1/3 cup sherry, garlic,
salt and pepper. Place bowl over a pot of simmering water. Do not allow water
to come to a boil or eggs may curdle. Whisk constantly until light, frothy and
thickened, about 3 minutes. Remove from heat.
Melt butter in a large skillet over medium-high heat. Cook until butter turns
nut brown (do not let it burn), about 4 minutes. Immediately add 2 tablespoons
sherry and stir. Add remaining ingredients, except caviar. Toss well and cook
until heated through, about 2 minutes. Gently toss in sherry sauce.
Divide among plates and serve, topped with salmon caviar, if desired.