Lobster Newburg

• Ready In: 0 mins
• Serves: 6

Ingredients

• 3  whole live lobsters (1.5 lbs)
• 1⁄4 cup unsalted butter
• 2  tablespoons medium-dry sherry
• 1  teaspoon medium-dry sherry
• 3  tablespoons brandy
• 1  teaspoon brandy
• 1 1⁄2 cups heavy cream
• 1⁄4 teaspoon nutmeg
•  cayenne pepper
• 4  large  egg yolks, well beaten
•  toast points (as an accompanient)

Directions

1. Into a large kettle of boiling salted water plunge lobster, head first, and boil covered for 8 minutes from the time the water returns to a boil.
2. Transfer lobsters using tongs to cutting board, cool till they can be handled.
3. Break off the claws at the body, crack and remove the meat and cut into 1/2 inch pieces.
4. Remove the rest of the meat and do the same. In heavy sauce pan cook the meat in butter over moderate heat, stirring occasionally, for 2 minutes.
5. Add 2 tbsp. sherry and 3 tbsp. brandy and cook the mixture , stirring, for 2 minutes.
6. Transfer meat with a slotted spoon to a bowl.
7. Add the cream to the sherry mixture and boil till it is reduced to about a cup.
8. Reduce heat to low and stir in the 1 tsp. sherry and brandy, nutmeg, cayenne and salt to taste.
9. Whisk in the egg yolks.
10. Cook the mixture, whisking constantly, until it registers 140* on a deep fat thermometer,, and cook it whisking, for 3 minutes more. Stir in meat and serve over toast.