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
