Lobster Newberg

Season lobster tails with salt.

Heat clarified butter in a large skillet over medium-high heat. Place tails meat-side down in hot butter and saute until just cooked through about 2 minutes per side. Transfer to a plate to cool.

Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half about 1 minute. Remove skillet from heat.

Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.

Whisk cream eggs yolks nutmeg and cayenne pepper together in a bowl.

Whisk cream mixture into sherry mixture return skillet to medium-low heat and cook stirring constantly until sauce is thick enough to coat the back of a spoon 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.