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Lobster Newburg II




Source of Recipe


Gourmet Magazine 1965


List of Ingredients




3 lobsters, about 1-1/2 lb. ea h
1/4 cup unsalted butter
7 tsp medium dry sherry
10 tsp brandy
1 1/2 cup heavy cream
1/4 tsp nutmeg
1 cayenne pepper
4 large egg yolks, well beaten
1 toast points as anaccompani ment


Recipe



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.

Servings: 6 servings