Lobster Newburg

• three 1 1/2 pound lobsters
• 1/2 stick 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 freshly grated nutmeg
• cayenne to taste
• 4 large egg yolks, beaten well
• Toast points as an accompaniment

1. Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered for 8 minutes from the time the water returns to a boil.
2. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled.
3. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2 inch pieces. Halve the lobsters lengthwise along the undersides, remove the meat from the tails, discarding the bodies, and cut into 1/2 inches.
4. In a heavy saucepan cook the lobster in the 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 it is reduced to about 1 cup.
5. Reduce the heat to low and stir in the remaining 1 teaspoon sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste.
6. Whisk in the yolks, cook the mixture,whisking constantly, until it registers 170degF on a deep fat thermometer, and cook it, whisking, for 3 minutes more.
7. Stir in the lobster meat and serve the lobster newburg over the toast points.

three, butter, sherry, brandy, heavy cream, freshly grated nutmeg, cayenne, egg yolks, points

Taken from www.epicurious.com/recipes/member/views/lobster-newburg-50006156 (may not work)