Lobster Newberg

Directions

• Bring a large pot with water to a boil. Add two live lobsters, head first into the boiling water. Boil for 8 minutes.
• Discard water and plunge cooked lobsters into ice water to cool them down quickly.
• Let them rest in ice bath for ten minutes. Remove claw meat, tail meat and knuckle meat. Store shells in freezer for future lobster stock. Make sure to discard inner body.
• Cut lobster meat into bite-sized pieces, leaving claws whole for appearance.
• Melt butter in a medium saute pan over medium heat. Skim off and discard butter fat and pour clarified butter into a cup stopping just before you get to the residue on the bottom.
• Bring clarified butter back to pan.
• Heat clarified butter over medium heat. Add cooked lobster meat, stir and cook for about 2 minutes until a little golden and tender. Transfer to a bowl.
• Turn off heat and add cognac. Return pan to heat and cook for another minute.
• Add heavy cream and reduce heat to a medium-low. Let it simmer until mixture has reduced to about a cup.
• Add beaten egg yolks to a medium bowl and slowly drizzle in hot cream mixture while whisking.
• Scrape egg and cream mixture back into pan; using a rubber spatula. Stir in salt, nutmeg and cayenne.
• Return lobster meat to pan, along with any liquid in bowl. Cook over low heat just to heat lobster through. Make sure not to let it bubble after the egg yolks are in.
• Add a little more heavy cream if needed.
• Serve with Toast Points. Enjoy!