Lobster Newburg

Ingredients

• 3 pounds live lobster
• 3 tbsp unsalted butter
• 2 tbsp brandy
• 0.25 cup dry sherry
• 1 cup heavy cream
• 3 egg yolks
• 0.75 tsp kosher salt
• 0.25 tsp white pepper
• 0.125 tsp cayenne pepper
• white sandwich bread – toasted and cut into triangles (for serving)
• parsley leaves – chopped (for serving)

Instructions

1. Set a large pot with a steamer rack and 2 inches of water over high heat. When steaming vigorously, add the lobsters, cover, and steam until shells are bright red and an antenna pulls out easily, 8–10 minutes. Transfer to a tray to cool until handleable, 5 minutes.
2. Twist off tails, claws, and knuckles; crack and remove all meat. Cut the lobster meat into 1-inch pieces and reserve any juices; discard shells.
3. In a wide skillet over medium heat, melt the butter. Add the lobster meat and cook gently just to warm through, 1–2 minutes.
4. Add the brandy; carefully ignite with a long match (optional) or simmer to reduce by about half, 30–60 seconds. Stir in the dry sherry and simmer to reduce by roughly one-third, 1–2 minutes. Using a slotted spoon, transfer the lobster pieces to a warm bowl, leaving the reduced liquid in the skillet.
5. In a small bowl, whisk the egg yolks until smooth, then whisk in the heavy cream to make a liaison.
6. Reduce the skillet heat to low. Slowly whisk the cream–yolk mixture into the pan juices and cook gently, stirring constantly, until the sauce thickens enough to coat the back of a spoon, 3–5 minutes; do not let it boil. Season with the kosher salt, white pepper, and cayenne.
7. Return the lobster and any accumulated juices to the skillet. Warm gently in the sauce over low heat until just heated through, 1–2 minutes. Taste and adjust seasoning.
8. Serve immediately over toast points made from the toasted white sandwich bread. Garnish with chopped parsley and present at once.