Scuba Steve Recipes

Ingredients:

• 2 Pound(s) thawed lobster tail
• 1/4 Cup(s) butter
• 13 Teaspoon(s) brandy
• 10 Teaspoon(s) sherry
• 1 1/2 Cup(s) light cream
• 1 Teaspoon(s) cayenne pepper
• 1/2 Teaspoon(s) salt
• 1/4 Teaspoon(s) nutmeg
• 4 egg yolk

Directions:
1. Bring a large pot of salted water to a vigorous boil. Add lobster tails and cook covered for 8 minutes from the time the water returns to boil. Transfer to a cutting board, cool, crack open, and remove the meat.

2. In a large heavy saucepan, melt butter over moderate heat. Add lobster meat and cook, stirring occasionally for 2 minutes. Add 3 tablespoons brandy and 2 tablespoons sherry; cook, stirring for 2 minutes. Remove meat from pan and set asside.

3. Stir cream into saucepan and boil until reduced. Reduce the heat to low and stir in 7 teaspoons brandy, 4 teaspoons sherry, cayenne pepper, salt, and nutmeg. Whisk in egg yolks and cook until thick. Stir in lobster and heat through.

To be truly authentic, serve this dish over buttered toast points.

Nutritional Info:
Unknown.