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Ingredientes
- 3 (1 ½ lb) live lobsters
- 1/2 stick (1/4 cup) unsalted butter
- 2 tablespoons plus 1 teaspoon medium-dry Sherry
- 3 tablespoons plus 1 teaspoon brandy
- 1 1/2 cups heavy cream
- 1/4 teaspoon freshly grated nutmeg
- cayenne to taste
- 4 large egg yolks, beaten well
- toast points as an accompaniment
Direcciones
- Into a large kettle of 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 the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it 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 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 6 servings | |
| Calories 226 | |
| Calories from Fat 194 | 86% |
| Total Fat 21.97g | 27% |
| Saturated Fat 13.02g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 18mg | 1% |
| Potassium 37mg | 1% |
| Total Carbs 1.25g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.1g | 0% |
| Protein 2.49g | 4% |
