Lobster Newburg

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Yield: 6 servings

3 Lobsters, about 1-1/2 lb. each
1/4 c Unsalted butter
7 tsp Medium dry sherry
10 tsp 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-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 tsp of Sherry and 3 tsp 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.