Lobster Newburg

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.

Transfer lobsters using tongs to cutting board, cool till they can be handled.

Break off the claws at the body, crack and remove the meat and cut into 1/2 inch pieces.

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.

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

Transfer meat with a slotted spoon to a bowl.

Add the cream to the sherry mixture and boil till it is reduced to about a cup.

Reduce heat to low and stir in the 1 tsp. sherry and brandy, nutmeg, cayenne and salt to taste.

Whisk in the egg yolks.

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.