December 19, 2010

Lobster Newburg

 3 Lobsters, about 1-1/2 lb. each
   1/4 cup unsalted Butter
   7 tsp medium Dry Sherry
   10 tsp Brandy
   1 1/2 cups Heavy Cream
   1/4 tsp Nutmeg
   Cayenne Pepper
   4 large Egg Yolks, well beaten
   Toast Points



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 teaspoons of 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. Serves 6.

Found on: fishex

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