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2 lb. Phillips Pasteurized Lobster Meat
¼ cup unsalted butter
7 tsp. medium dry sherry
10 tsp. brandy
1 ½ cup + ¼ cup heavy cream
¼ tsp. nutmeg
Cayenne pepper
4 large egg yolks, well beaten
Toast points

Cooking Instructions
  • In a large, heavy saucepan, cook lobster meat and butter over moderate heat, stirring occasionally, for 2 minutes.
  • Add 6 tsp. of sherry and 3 tsp. of brandy in another saucepan and cook the mixture, stirring for 2 minutes.
  • Spoon lobster meat out of saucepan and transfer to a bowl.
  • Add 1 ½ cups heavy 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.
  • Add the remaining ¼ cup heavy cream to the egg yolks and whisk, then add to saucepan.
  • Cook the mixture, whisking constantly until it registers 140 degrees on a cooking thermometer.
  • Continue whisking and cook for 3 more minutes.
  • Stir in lobster meat and serve over toast points.

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