INGREDIENTS

INSTRUCTIONS

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 teas. 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. A 1965 Gourmet Mag. favorite

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