Categories: Fish/sea, Casseroles 
      Yield: 6 servings 
  
      3    Lobsters, about 1-1/2 lb. ea      1/4 ts Nutmeg 
           -h                                       Cayenne pepper 
    1/4 c  Unsalted butter                     4 lg Egg yolks, well beaten 
      7 ts Medium dry sherry                        Toast points as an accompani 
     10 ts Brandy                                   -ent 
  1 1/2 c  Heavy cream                     
  
  Into a large kettle of vigorously boiling salted water, plunge the 
  lobsters, head first, and boil them, covered, for 8 minutes from the time 
  the water returns to a boil.  Transfer lobsters to a cutting board and 
  allow them to cool.  Break off claws at the body, and crack them. Remove 
  claw meat and cut it into 1/2-inch pieces.  Halve the lobsters lengthwise 
  along the undersides and remove meat from the tails. Cut into 1/2-inch 
  pieces. In a heavy saucepan, cook the lobster meat in the butter over 
  moderate heat, stirring occasionally, for 2 minutes. Add 6 teas. Sherry and 
  3 Tbsp brandy, and cook the mixture, stirring for 2 minutes. Transfer 
  lobster meat to a bowl. Add the 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 and brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks. 
  Cook the mixture, whisking constantly, until it registers 140f on a cooking 
  thermometer.  Cook, whisking, for 3 more minutes. Stir in lobster meat and 
  serve over the toast points. A 1965 Gourmet Mag. favorite