Lobster Newburg

• 3 whole live lobsters (1.5 lbs)
• 14 cup unsalted butter
• 2 tablespoons medium-dry sherry
• 1 teaspoon medium-dry sherry
• 3 tablespoons brandy
• 1 teaspoon brandy
• 1 12 cups heavy cream
• 14 teaspoon nutmeg
• cayenne pepper
• 4 large egg yolks, well beaten
• to taste toast points (as an accompanient)

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. Transfer lobsters using tongs to cutting board, cool till they can be handled.
3. Break off the claws at the body, crack and remove the meat and cut into 1/2 inch pieces.
4. Remove the rest of the meat and do the same.
5. In heavy sauce pan cook the meat in butter over moderate heat, stirring occasionally, for 2 minutes.
6. Add 2 tbsp.
7. sherry and 3 tbsp.
8. brandy and cook the mixture , stirring, for 2 minutes.
9. Transfer meat with a slotted spoon to a bowl.
10. Add the cream to the sherry mixture and boil till it is reduced to about a cup.
11. Reduce heat to low and stir in the 1 tsp.
12. sherry and brandy, nutmeg, cayenne and salt to taste.
13. Whisk in the egg yolks.
14. Cook the mixture, whisking constantly, until it registers 140* on a deep fat thermometer,, and cook it whisking, for 3 minutes more.
15. Stir in meat and serve over toast.

live lobsters, unsalted butter, sherry, sherry, brandy, brandy, heavy cream, nutmeg, cayenne pepper, egg yolks, points

Taken from www.food.com/recipe/lobster-newburg-766 (may not work)