- 3- 1 1/2 pound lobsters
- 1/4 cup unsalted butter
- 2 tablespoons medium to dry Sherry
- 1 1/2 cups heavy cream
- 1/4 teaspoon of fresh grated nutmeg
- Dash of cayenne for taste
- 4 large egg yolks, well beaten
- Toast points if desired
In a large pot of boiling, salted water plunge lobsters head first and cook for approximately 8 minutes from when the water starts to boil again. When done, remove and cool down. Break off claws and cut into 1/2 inch pieces. Cut the rest of the lobsters in half lengthwise, remove all remaining meat and discard the shells.
In a heavy sauce pan cook lobster meat with the butter over a medium heat for approximately 2 minutes. Add the Sherry. Stir constantly for about 2 minutes then transfer into a bowl. In the same pot add the cream and reduce to about 1 cup. Add nutmeg, cayenne and salt.
Whisk in yolks. Cook the mixture to 140 degrees then whisk for 3 more minutes. Add the lobster meat and stir. Serve over the toast.