Subj : 3/25 Correction on #5
To   : All
From : Ben Collver
Date : Wed Mar 25 2026 07:53 am

That's "cooking" not "ooking"

Ook ook ook!

*  Exported from  MasterCook  *

                        Gourmet's Lobster Newburg

Recipe By     : Gourmet Magazine, 1965
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood                          Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Lobsters (1-1/2 lb ea)
     1/4  c             Unsalted butter
   7      ts            Medium dry sherry
  10      ts            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" pieces. Halve
  the lobsters lengthwise along the undersides and remove meat from
  the tails. Cut into 1/2" pieces. In a heavy saucepan, cook the
  lobster meat in the butter over moderate heat, stirring
  occasionally, for 2 minutes. Add 6 ts Sherry and 3 tb 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 & brandy, nutmeg, cayenne, and salt to taste.
  Whisk in the yolks. Cook the mixture, whisking constantly, until it
  registers 140?F on a cooking thermometer. Cook, whisking, for
  3 minutes more. Stir in lobster meat and serve over the toast
  points.


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