Gourmet's Lobster Newburg

* Exported from MasterCook *

GOURMET'S LOBSTER NEWBURG

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main dish
Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Nutmeg
Cayenne pepper
4 lg Egg yolks, well beaten
Toast points as an accompani
ent

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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