* Exported from MasterCook *

Gourmet's Lobster Newburg

Recipe By : Gourmet Magazine, 1965
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Lobsters (1-1/2 lb ea)
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 accompaniment

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" pieces. Halve
the lobsters lengthwise along the undersides and remove meat from
the tails. Cut into 1/2" pieces. In a heavy saucepan, cook the
lobster meat in the butter over moderate heat, stirring
occasionally, for 2 minutes. Add 6 ts Sherry and 3 tb 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 & brandy, nutmeg, cayenne, and salt to taste.
Whisk in the yolks. Cook the mixture, whisking constantly, until it
registers 140?F on a cooking thermometer. ook, whisking, for
3 minutes more. Stir in lobster meat and serve over the toast
points.


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* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)