| 1 | 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. |
| 2 | Transfer lobsters to a cutting board and allow them to cool. |
| 3 | Break off claws at the body, and crack them. |
| 4 | Remove claw meat and cut it into ?inch pieces. |
| 5 | Halve the lobsters lengthwise along the undersides and remove meat from the tails. |
| 6 | Cut into ?inch pieces. |
| 7 | In a heavy saucepan, cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes. |
| 8 | Add 6 teas. |
| 9 | Sherry and 3 tbsp brandy, and cook the mixture, stirring for 2 minutes. |
| 10 | Transfer lobster meat to a bowl. |
| 11 | Add the cream to the sherry mixture and boil until it is reduced to about 1 cup. |
| 12 | Reduce heat to low and stir in the remaining sherry and brandy, nutmeg, cayenne, and salt to taste. |
| 13 | Whisk in the yolks. |
| 14 | Cook the mixture, whisking constantly, until it registers 140f on a cooking thermometer. |
| 15 | Cook, whisking, for 3 more minutes. |
| 16 | Stir in lobster meat and serve over the toast points. |
| 17 | A 1965 gourmet mag. |
| 18 | Favorite |
