Lobster Newberg

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

Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them. Covered, for 8 minutes from the time the water return to a boil. Transfer the lobster With tongs to a cutting board and let them cool until they can behandled. Break off the claws at the body and crack them. Remove the claw meat and cut it into pieces. Halve the lobsters length wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into pieces.

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.