Lobster Newberg
Description
Love lobster? Make this amazing seafood dish at home for those special dinner occasions.
Ingredients
three 1 1/2 lb. live lobsters
1/2 stick unsalted butter
2 T. plus 1 t. medium-dry Sherry
3 T. plus 1 t. brandy
1 1/2 c. heavy cream
1/4 t. freshly grated nutmeg
cayenne pepper, to taste
4 large egg yolks, beaten well
Directions
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Into a large kettle of boiling salted water plunge the lobsters, head first, boil them, covered, for 8 minutes from the time the water returns to a boil.
Transfer the lobsters with tongs to a cutting board; let them cool until they can be handled.
Break off the claws at the body; crack them. Remove claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it 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 2 tablespoons Sherry and 3 tablespoons brandy; cook the mixture, stirring, 2 minutes.
Transfer lobster meat with a slotted spoon into a bowl. Add cream to the Sherry mixture; boil the mixture until reduced to about 1 cup. Turn heat to low; stir in the remaining 1 teaspoon Sherry, remaining brandy, nutmeg, cayenne, and salt to taste. Whisk in the egg yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer; cook it, whisking, 3 minutes more.
Stir in lobster meat; and serve.
Serves 6.
**Serve over toast points, if desired.