Lobster Newburg

1. 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. 2

   Transfer lobsters using tongs to cutting board, cool till they can be handled.

3. 3

   Break off the claws at the body, crack and remove the meat and cut into 1/2 inch pieces.

4. 4

   Remove the rest of the meat and do the same.

5. 5

   In heavy sauce pan cook the meat in butter over moderate heat, stirring occasionally, for 2 minutes.

6. 6

   Add 2 tbsp.

7. 7

   sherry and 3 tbsp.

8. 8

   brandy and cook the mixture , stirring, for 2 minutes.

9. 9

   Transfer meat with a slotted spoon to a bowl.

10. 10

    Add the cream to the sherry mixture and boil till it is reduced to about a cup.

11. 11

    Reduce heat to low and stir in the 1 tsp.

12. 12

    sherry and brandy, nutmeg, cayenne and salt to taste.

13. 13

    Whisk in the egg yolks.

14. 14

    Cook the mixture, whisking constantly, until it registers 140* on a deep fat thermometer,, and cook it whisking, for 3 minutes more.

15. 15

    Stir in meat and serve over toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.