Lobster Newburg

Ingredients

• three 1 1/2 pound lobsters
• 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 fresh grated nutmeg
• Cayenne to taste
• 4 large egg yolks, beaten well
• Toast points

Directions

Remove all meat from claw's and body. Cut meat into 1/2 inch pieces.

In a heavy saucepan cook lobster meat in 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 with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon sherry & brandy, the nutmeg, the cayenne, and salt t taste. Whisk in the yolks, cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve over toast points.

Submitted 6/13/05.
Source: My Archives
Submitted By: Skip Eichwald
eichwaldj@littonles.com
Lobster Newburg