*  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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