Lobster Newburg

Name: Lobster Newburg
Yield: 6 serving(s)
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; to taste toast points (as an accompanient)

Submitted by Tracey Hammonds

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Ingredients:: 11
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
to taste toast points (as an accompanient)

directions

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.
Transfer lobsters using tongs to cutting board, cool till they can be handled.
Break off the claws at the body, crack and remove the meat and cut into 1/2 inch pieces.
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.
Add 2 tbsp. sherry and 3 tbsp. brandy and cook the mixture , stirring, for 2 minutes.
Transfer meat with a slotted spoon to a bowl.
Add the cream to the sherry mixture and boil till it is reduced to about a cup.
Reduce heat to low and stir in the 1 tsp. sherry and brandy, nutmeg, cayenne and salt to taste.
Whisk in the egg yolks.
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.