Lobster with Herbed Egg Noodles and Sherry

Summary: This dish is a cholesterol bomb but totally delicious and worth it! I used two lobster tails, steamed them, and then made less of the sauces. I did not use or miss the salmon caviar; this is a very rich meal!  This dish is not hard but you really have to pay attention and multitask. Have everything ready to go and at arm's length. Do not overcook the pasta before adding it to the skillet or you'll end up with a gummy mass.

Yield: serves 4


  • 4 egg yolks
  • ⅓ cup + 2 tablespoons dry (fino or amontillado) sherry, divided
  • 1 teaspoon chopped garlic
  • ½ teaspoon salt
  • freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 3 1¼ - 1½-pound boiled or steamed lobsters, meat removed and cut into bite-sized pieces
  • ½ pound fresh egg pasta, cooked and drained
  • 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • ½ teaspoon kosher salt
  • freshly ground black pepper
  • salmon caviar for garnish, optional


To make the sauce: in a heatproof bowl, beat together yolks, a third-cup sherry, garlic, salt and pepper. Place the bowl over a pot of simmering water. Do not allow the water to boil or eggs may curdle. Whisk constantly until light, frothy and thickened, 3-5 minutes. Remove from heat and pour into a cool bowl.

To make the lobster: melt butter in a large skillet over medium-high heat. Cook until butter turns light golden-brown (do not let it burn), 4-6 minutes. Immediately add 2 T sherry (it will bubble and spit) and stir. Add remaining ingredients except for caviar. Toss well and cook until heated through, about 2 minutes. Gently toss in reserved sherry sauce.

Divide among plates and serve, topped with salmon caviar, if desired.