Lobster newburg - gourmet magazine
Yield: 6 Servings
Ingredients:
- 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 ts Nutmeg Cayenne pepper
- 4 lg Egg yolks
Instructions:
well beaten Toast points as anaccompani -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
