Gourmet Lobster - Lobster Newburg

• 3 whole lobster, 1-1/2 lbs (.7 kg). each steamed or boiled
• 1/4 cup (60 ml) unsalted butter
• 7 tsp (35 ml). medium dry sherry
• 10 tsp (50 ml). brandy
• 1-1/2 cups (350 ml) heavy cream
• 1/4 tsp (1 ml). nutmeg
• cayenne pepper, to taste
• 4 large egg yolks, beaten
• mini toasts, as an accompaniment

1. Break claws and crack them, remove meat, cut into 1 inch pieces.
2. Halve lobster lengthwise, remove meat from tails, cut into 1/2 pieces.
3. In heavy saucepan add meat, butter, and cook 2 minutes on medium heat.
4. Add 6 tbsp (90 ml) sherry and 3 tbsp (45 ml) brandy to meat and mix well; transfer lobster to bowl and reserve mixture.
5. Add cream and sherry reserve to pan and reduce to half, about 1 cup; cook on medium-low heat.
6. Turn to low heat and add remaining sherry, brandy, nutmeg, cayenne, and salt.
7. Whisk in egg yolks, whisking constantly.
8. Cook 3 minutes.
9. Use cooking thermometer, done when registere 140 degrees (60 C.).
10. Stir in lobster.
11. Serve over mini toast, and with dry white wine.

lobster, butter, sherry, brandy, heavy cream, nutmeg, cayenne pepper, egg yolks, accompaniment

Taken from online-cookbook.com/goto/cook/rpage/00131A (may not work)