Recipe(tried): Lobster Newburg (Gourmet magazine, 1960's)

LOBSTER NEWBURG
A 1965 Gourmet Magazine favorite
From: Rebecca, NJ - 01-07-98

3 lobsters, about 1 1/2 lbs. each
1/4 cup unsalted butter
7 tsp medium dry sherry, divided use
10 tsp brandy, divided use
1 1/2 cups heavy whipping cream
1/4 tsp ground nutmeg
Ground cayenne pepper
Salt, to taste
4 large egg yolks, well beaten
Toast points (for serving)

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 sherry and 3 teaspoons brandy and cook the mixture, stirring, for 2 minutes.

Transfer lobster meat to a bowl; set aside.

Add the heavy cream to the sherry mixture and boil until it is reduced to about 1 cup.

Reduce heat to low and stir in the remaining 1 teaspoon sherry and 7 teaspoon brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks. Cook, the mixture, whisking constantly, until it registers 140 degrees F on a, cooking thermometer. Cook, whisking, for 3 more minutes. Stir in the lobster meat.

Serve over the toast points.