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Lobster Newburg - Gourmet Magazine

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      Title: LOBSTER NEWBURG - GOURMET MAGAZINE
 Categories: Casseroles, Lobster
      Yield: 6 Servings
 
      3    Lobsters, about 1-1/2 lb. ea
           -h
    1/4 c  Unsalted butter
      7 ts Medium dry sherry
     10 ts Brandy
  1 1/2 c  Heavy cream
    1/4 ts Nutmeg
           Cayenne pepper
      4 lg Egg yolks, well beaten
           Toast points as anaccompani
           -ment
 
  Into a large kettle of vigorously boiling salted water, plunge the
  lobsters, head first, and boil them, covered, for 8 minutes from the
  time the water returns to a boil. Transfer lobsters to a cutting
  board and allow them to cool.  Break off claws at the body, and crack
  them. Remove claw meat and cut it into 1/2-inch pieces. Halve the
  lobsters lengthwise along the undersides and remove meat from the
  tails. Cut into 1/2-inch pieces. In a heavy saucepan, cook the
  lobster meat in the butter over moderate heat, stirring occasionally,
  for 2 minutes. Add 6 teas. Sherry and 3 Tbsp brandy, and cook the
  mixture, stirring for 2 minutes. Transfer lobster meat to a bowl. Add
  the cream to the Sherry mixture and boil until it is reduced to about
  1 cup. Reduce heat to low and stir in the remaining Sherry and
  brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks. Cook
  the mixture, whisking constantly, until it registers 140f on a cooking
  thermometer.  Cook, whisking, for 3 more minutes. Stir in lobster
  meat and serve over the toast points. A 1965 Gourmet Mag. favorite
 
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