*  Exported from  MasterCook  *
 
                         Gourmet’s Lobster Newburg
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
       3    Lobsters, about 1-1/2 lb. ea
            -ch
     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 an accompani
            -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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