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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 whole live lobsters (1.5 lbs) |
1/4 cup unsalted butter |
2 tablespoons medium-dry sherry |
1 teaspoon medium-dry sherry |
3 tablespoons brandy |
1 teaspoon brandy |
1 1/2 cups heavy cream |
1/4 teaspoon nutmeg |
cayenne pepper |
4 large egg yolks, well beaten |
to taste toast points (as an accompanient) |
Directions:
1. Into a large kettle of boiling salted water plunge lobster, head first, and boil covered for 8 minutes from the time the water returns to a boil.
2. Transfer lobsters using tongs to cutting board, cool till they can be handled.
3. Break off the claws at the body, crack and remove the meat and cut into 1/2 inch pieces.
4. Remove the rest of the meat and do the same. In heavy sauce pan cook the meat in butter over moderate heat, stirring occasionally, for 2 minutes.
5. Add 2 tbsp. sherry and 3 tbsp. brandy and cook the mixture , stirring, for 2 minutes.
6. Transfer meat with a slotted spoon to a bowl.
7. Add the cream to the sherry mixture and boil till it is reduced to about a cup.
8. Reduce heat to low and stir in the 1 tsp. sherry and brandy, nutmeg, cayenne and salt to taste.
9. Whisk in the egg yolks.
10. Cook the mixture, whisking constantly, until it registers 140* on a deep fat thermometer,, and cook it whisking, for 3 minutes more. Stir in meat and serve over toast.
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