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

Classic Lobster Newburg

2 pounds lobster tails, thawed
1/4 cup butter
3 tablespoons brandy
2 tablespoons sherry
1 1/2 cups light cream, or half-and-half
7 teaspoons brandy
4 teaspoons sherry
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 large egg yolks

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 a boil. Transfer to a cutting board, cool, crack open, and remove the meat.
2. In a 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 aside.
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 the lobster and heat through.

Makes 6 servings.