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Lobster Bearnaise

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½ Cup Sherry Wine Vinegar

¼ Cup White Wine

1 each Shallot (minced)

2 tsp Garlic (minced)

1 TBL Lemon Juice (fresh)


1. Combine all the ingredients in a sauté pan, on high heat and reduce till almost dry.

2. Place aside to cool slightly.

2 each Egg yolks

8 oz Unsalted Butter (cubed and room temp)

1 tsp Red Pepper Flakes

2 TBL Caper (rinsed and dry)

1 tsp Lamb seasoning

2 tsp Salt and pepper mix

1 TBL water if needed

1 TBL Lemon Juice

6 oz Lobster Claw meat (cut into big chunks)

1 each Shallot and wine mixture


1. Take a small sauce pot and fill with a ½ cup of water, place on the stove to boil.

2. While the water is starting to boil, get a large mixing bowl and put the egg yolks in the bowl. Place the bowl on top of the sauce pot.

3. With a wire whisk, add the butter slowly (whisking) to incorporate the butter, add in the remaining ingredients, and continue to whisk. Taste for seasoning.

4. Place the lobster butter in a bain-marie to hold.

*Note- IF the butter is too thick, you can add in 1 tsp of water or lemon juice to thin it out. Always check for seasoning.

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