Lobster in Lemon Sauce

This old-school lobster dish takes a cue from the classic egg-lemon sauces found across Mediterranean cooking. Eggs, water, and lemon juice get beaten together over a double boiler, stirring constantly until the mixture thickens into a velvety, custard-like sauce. Then oil and milk go in off the heat, creating something rich and tangy that clings to every piece of lobster.

The double boiler is not optional here. Direct heat will scramble the eggs in seconds. You need that gentle, indirect warmth to coax the sauce into thickness without any lumps or curdling.

Served cold-platter style with the sauce spooned over cooked lobster, surrounded by deep-fried potato balls and sprigs of fried parsley, this is dinner-party food with a retro elegance.

Kitchen Tips

• Stir the egg mixture constantly in the double boiler. Walk away for 30 seconds and you’ll come back to sweet scrambled eggs.
• Add the oil in a very slow, thin stream while whisking. This emulsifies the sauce and keeps it smooth.
• A pinch of sugar in the sauce balances the lemon’s acidity without making it taste sweet.
• Use already-cooked lobster meat. This recipe is about the sauce, not cooking the lobster from scratch.

Variations

• Substitute crab or large shrimp for a more budget-friendly version with the same presentation.
• Add a teaspoon of Dijon mustard to the sauce for a sharper, more complex flavor.
• Swap fried potato balls for roasted fingerling potatoes for an easier side with less frying.