Lobster Newberg

Ingredients

• 3 pounds lobster – live
• 2 tablespoons kosher salt
• 4 tablespoons unsalted butter
• 0.25 cup brandy
• 0.33 cup dry sherry
• 1 cup heavy cream
• 3 egg yolks – beaten
• 0.25 teaspoons cayenne pepper
• 0.25 teaspoons ground white pepper
• 0.5 teaspoons kosher salt
• 0.125 teaspoons ground nutmeg
• bread – toasted, cut into triangles (for serving)
• fresh parsley – chopped (for garnish)

Instructions

1. Bring a large pot of water to a rolling boil and stir in 2 tablespoons kosher salt. Add the live lobsters headfirst, cover, and cook until shells are bright red and tails curl, 8–10 minutes for 1.25–1.5 lb lobsters. Transfer to an ice bath to stop cooking.
2. Twist off claws, knuckles, and tails. Crack shells and remove all lobster meat, discarding shells and saving any juices. Cut meat into 1-inch chunks and pat dry.
3. Melt the butter in a large skillet over medium heat. Add the lobster meat and any collected juices; warm gently, stirring, until just opaque at the edges, 2–3 minutes.
4. Add the brandy; simmer 30 seconds, then carefully ignite with a long match if desired. Let flames subside and reduce slightly, 30–60 seconds.
5. Stir in the dry sherry and simmer until the liquid is reduced by about half, 2–3 minutes.
6. Pour in the heavy cream and bring to a gentle simmer. Cook, stirring, until slightly thickened and glossy, 3–5 minutes.
7. In a small bowl, whisk the beaten egg yolks. Ladle in about 0.25 cup of the hot cream mixture while whisking to temper. Reduce skillet heat to low and stir the tempered yolks into the pan. Cook gently, stirring constantly, until the sauce thickens to coat the back of a spoon and just begins to steam; do not let it boil, 1–2 minutes.
8. Season with 0.5 teaspoon kosher salt, white pepper, cayenne, and nutmeg. Taste and adjust seasoning; the sauce should be rich, lightly spiced, and well-salted.
9. Serve the lobster Newberg immediately over toasted bread triangles. Garnish with chopped parsley and bring to the table at once.