Lobster Newburg on Toast

Ingredients

• 2 pounds Lobster meat, cooked and diced (Fresh or frozen, thawed)
• 0.25 cup Butter
• 0.75 tablespoons All-purpose flour
• 0.5 teaspoon Salt
• 0.125 teaspoon Cayenne pepper (Pinch)
• 0.125 teaspoon Nutmeg (Slight grating)
• 1 cup Heavy cream
• 2 Egg yolks
• 2 tablespoons Sherry wine
• 1 tablespoon Brandy
• 4 slices Toast

Instructions

1. 1If using whole lobster, cook it first. Remove the lobster meat from the shell and cut it into small cubes or slices, depending on your preference.
2. 2Melt the butter in a saucepan over medium heat. Add the flour and cook for 1 minute, stirring constantly, to create a roux.
3. 3Gradually whisk in the heavy cream until the sauce is smooth. Add the salt, cayenne pepper, and nutmeg. Simmer for 5 minutes, stirring occasionally.
4. 4Add the lobster meat to the sauce and heat through for about 3 minutes. In a separate bowl, lightly beat the egg yolks. Temper the yolks by slowly whisking in a small amount of the hot sauce, then add the yolk mixture to the saucepan. Stir constantly until the sauce thickens slightly, about 2 minutes. Do not boil.
5. 5Stir in the Sherry wine and brandy. Cook for 1 minute more. Remove from heat.
6. 6Serve the Lobster Newburg immediately over pieces of toasted bread.