Steps
- Start by cooking the lobster tails. Bring a large pot of salted water to a boil. Add the lobster tails and cook for 6-8 minutes, or until the shells turn red and the lobster meat is opaque. Remove from the water and let it cool.
- Use kitchen scissors to cut down the centre of the underside of each lobster tail. Gently peel back the shell and break it away. Carefully remove the lobster meat in one piece and cut crossways into 3cm-thick medallions. Repeat with the remaining lobster tails.
- Bake the rolls following the packet directions.
- Meanwhile, combine the sherry and wine in a medium saucepan over medium heat. Cook for 5 minutes or until the liquid has reduced by half. Reduce heat to low.
- Use a balloon whisk to whisk together the cream, egg yolks, paprika, and cayenne pepper in a bowl. Add to the wine mixture. Cook, stirring constantly without boiling, for 10 minutes or until the mixture thickens.
- Add the lobster medallions and cook for 3 minutes or until the lobster is heated through. Season with salt and pepper. Sprinkle with parsley. Serve with the bread rolls.
