Lobster NewbergSubmitted by: LEMGIRL
three 1 1/2-pound live lobsters
1/2 stick (1/4 cup) unsalted butter
2 tablespoons plus 1 teaspoon medium-dry Sherry
3 tablespoons plus 1 teaspoon brandy
1 1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
cayenne to taste
4 large egg yolks, beaten well
In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the
lobster meat the a slotted spoon a bowl. Add the cream to the sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon sherry, the remaining 1 teaspoon brandy, the
nutmeg, the cayenne, and salt to taste.
Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140 degrees, on a deep fat thermometer, and cook it, whisking , for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.
Number of Servings: 6
Recipe submitted by SparkPeople user LEMGIRL.