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LOCATION: Recipes >> Shellfish >> Lobster Newburg

Print this Recipe    Lobster Newburg

3 (1-1/2 lb each) live lobsters
1/4 cup unsalted butter
2 Tbsp. plus 1 tsp. medium dry sherry
3 Tbsp. plus 1 tsp. brandy
1 1/2 cups heavy cream
1/4 teaspoon nutmeg
cayenne pepper to taste
4 large egg yolks, well beaten
toast points as an accompaniment

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. Transfer lobsters using tongs to cutting board,
cool till they can be handled. Break off the claws at the body,
crack and remove the meat and cut into 1/2 inch pieces. Remove the
rest of the meat and do the same.

In a heavy saucepan, cook the meat in butter over moderate heat,
stirring occasionally, for 2 minutes. Add 2 teaspoons sherry and
3 tablespoons brandy and cook the mixture, stirring, for 2 minutes.
Transfer meat with a slotted spoon to a bowl. Add the cream to the
sherry mixture and boil till it is reduced to about a cup. Reduce
heat to low and stir in the 1 teaspoon sherry and brandy, nutmeg,
cayenne and salt to taste. Whisk in the egg yolks. Cook the mixture,
whisking constantly, until it registers 140F on a deep fat thermometer,
and cook it whisking, for 3 minutes more. Stir in meat and serve
over toast. Serves 6


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