From Deadly Appraisal
1 live 1 lb. lobster
1/8 stick sweet butter,
plus extra for lightly coating toast points
1/4 cup dry sherry
½ cup heavy cream
¼ tsp freshly grated nutmeg
1/8 tsp cayenne
salt, pepper, and paprika to taste
1 large egg yolk, beaten well
8 slices hearty white bread for toast points
- Lightly toast hearty white bread.
- Remove the crusts.
- Lightly spread softened butter evenly.
- Sprinkle paprika over the buttered toast.
- Cut on the diagonal so you get four triangles per piece.
- In a large kettle of boiling salted water plunge the lobster, head first, and boil it, covered, for 8 minutes from the time the water returns to a boil. Remove the lobster to a cooling rack and let it cool enough to be handled.
- Break off the claws at the body and crack them. Remove the claw meat and cut it into ½” pieces. Slice the lobster length-wise along the underside and extract the meat from the tail, discarding the body, and cut the tail meat into ½” pieces.
- In a sturdy saucepan, sauté the lobster meat in the butter over medium heat, stirring occasionally, for 2 minutes. Using a slotted spoon, transfer the lobster meat to a bowl.
- In the same buttery saucepan used to sauté the lobster meat, cook ½ cup sherry, stirring occasionally, for 2 minutes.
- Add the cream to the sherry mixture and boil gently until the liquid is reduced to about 1 cup.
- Reduce the heat to low and stir in the remaining ¼ cup sherry, nutmeg, cayenne, salt, pepper, and paprika to taste.
- Whisk in the egg yolks, cooking the mixture, for 3 minutes.
- Reduce the heat to simmer and whisk the mixture periodically for 5 minutes more.
- Stir in the lobster meat and remove the sauce pan from heat.
- Spoon the mixture over the toast points and serve immediately.