Lobster Newburg

Let's Cook

1. Step 1.

   Steam or boil: Two 1½- to 2-pound live lobsters

2. Step 2.

   Pick and dice the meat (you should have about 2 cups). Bring to a brisk simmer in a medium skillet over medium-high heat: 4 tablespoons (½ stick) butter; ¼ cup Madeira or dry sherry; ½ cup heavy cream

3. Step 3.

   Cook for 2 minutes, then reduce the heat to medium-low. When the sauce is barely bubbling, slowly whisk in: 3 egg yolks

4. Step 4.

   Cook, whisking constantly, until thickened. Season to taste with: Salt

5. Step 5.

   Stir in the diced lobster meat and cook briefly until heated through. Serve at once over: Hot buttered toast

6. Step 6.

   If desired, lightly sprinkle the smothered toasts with a dash of: (Smoked paprika)