1. In a stainless steel bowl, over a simmering double boiler, whip the egg yolks with hot water until they thicken and ribbon off the whip. This preconditioning helps to achieve the proper thickening and binding of the sauce.
2. Add a spoonful of the soft butter and whip it into the yolks till it is fully absorbed. Repeat until all the butter is absorbed. Go slowly at first, and then more quickly, as the ability to absorb butter increases.
3. Add the lemon juice and add it with rapid beating to the egg yolk butter emulsion, which will thicken further. Remove the bowl from heat, and continue beating for a minute or two.
4. Season with a pinch of cayenne, and salt to taste.
To make Cardinal Butter, crush lobster shells, legs and carapaces. Add 1 lb of butter. Simmer at low heat or use a double boiler. After 30 minutes add 1 qt of fish stock, and simmer for 15 minutes. Strain into a bain marie, and chill in the refrigerator. Separate the orange fat, which is Cardinal Butter from the lobster stock you have made at the same time.
To make Sauce Cardinal, (#1) use the orange lobster butter from above instead of soft butter.
For Lobster Hollandaise or Cardinal, poach the lobster, remove and slice the claw and tail meat, working fast to keep it hot. Nappe (coat) the slices with either Hollandaise or Cardinal, and remove them to a fresh warmed, not hot, plate. Have additional sauce for dipping.
To make Sauce Cardinal (#2) for quenelles see recipe for Mousselines of Sole with Lobster
Notes: Lobster Hollandaise or Cardinal is sliced lobster meat coated with the sauce.
Sauce Cardinal is made with Cardinal or Lobster butter, and is made either like a Hollandaise or a Vin Blanc.
© 1997, Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998. Modified August 2007
Copyright © 1995, 2007, Forkmedia LLC. All rights reserved.
Modified August 2007
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