Frank's Recipes! Lobster Newberg 2

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Lobster Newberg 2

3 (1 1/2 lb.) live lobster
1/2 stick (1/4 cup) unsalted butter
2 tablespoon plus 1 tsp medium dry sherry
3 tablespoon plus 1 tsp brandy
1 1/2 cup heavy cream
1/4 tsp nutmeg
cayenne to taste
4 large egg yolks, well beaten
toast points

Into a large kettle of boiling salted water plunge lobster head first, and boil them covered for 8 minutes, from the time 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 and crack them. Remove meat and cut into 1/2 inch pieces. Remove rest of the meat and do the same.

In heavy saucepan cook the meat in butter over moderate heat, stirring occasionally for 2 minutes. Add tablespoon of sherry and brandy and cook the mixture for 2 minutes. Transfer the meat with a slotted spoon to a bowl.

Add the cream to the sherry mixture and boil until it is reduced to about 1 cup. Reduce heat to low and stir in 1 tsp sherry and brandy, nutmeg, cayenne, and salt to taste. Whisk in the 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.