2 fresh lobsters (each weighing about 800g, or frozen, cooked lobsters)
1 tsp flour
4 tbsp Irish whiskey
2 egg yolks
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring to the boil a large pan of water. Drop one lobster into the water head first, and cook gently for about 15 minutes. Take out and cool slightly. Do the same with the second lobster. (Thaw the frozen lobster, if using.)
Hold the lobster firmly by the shell in your left hand and twist off the claws one after another.
Now take the lobster in both hands and bend the tail up or down until it breaks off. Take out the meat with both thumbs and remove the black intestine. Do the same with the second lobster.
With the claws, bend the small lower pincer away from the claw. Twist off the lower joint, pull apart and take out the meat. Lay the large piece of claw on its edge on a work surface and crack by striking the thick end with a heavy knife. Then carefully pull the meat out of the claw.
For the sauce, peel and finely chop the shallots. Heat the butter in a pan and sweat the shallots until translucent. Then dust with flour and cook for a couple of minutes, stirring, but do not let it brown. Now add the whiskey and cream, bring to the boil and simmer, stirring, for 5-10 minutes.
Put a little of the sauce into a cup and whisk in the egg yolks. Then return to the pan and heat for a few more minutes without boiling. Season with salt and cayenne pepper and serve with the lobster.