Lobster Havana Style


  • 2 (1 and 1/2 lb) lobsters, cooked
  • 3 tbs unsalted butter
  • 1 and 1/2 tbs ap flour
  • 1 and 1/2 cups heavy cream
  • kosher salt and fresh cracked black pepper to taste
  • 1/4 tsp cayenne pepper
  • 4 egg yolks
  • 3 tbs light rum
  • white rice


  • Remove the meat from the lobsters and cut into chunks.
  • Reserve the  tomalley and the coral, if any.
  • Heat the butter in a sauce pan, stir in the flour and cook, stirring with a wooden spoon, for about 2 minutes.
  • Add the cream and cook very gently, stirring constantly, until thick.
  • Season with salt, pepper and cayenne.
  • Beat the egg yolks until light and lemon colored and fold into the sauce, off the heat.
  • Fold in the lobster meat and the coral.
  • Add the sherry and rum, and the tomalley pushed through a wire mesh sieve.
  • Cook just long enough to heat through.
  • Serve with white rice.

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