Shellfish: Lobster Newburg 01 by Recipe Cottage

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	Lobster Newburg 01

		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