Two 1 1/2-pound live lobsters, split
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon cayenne pepper
Dash nutmeg
1/2 cup brandy
2 egg yolks
3 tablespoons heavy cream

Wash the lobsters, remove the meat and cut in large cubes. Dry.

Melt the butter in a skillet; saute the lobster meat 5 minutes.

Season with the salt, cayenne pepper and nutmeg.

Heat the brandy in a ladle, set it aflame and pour over the lobster. When flames die, cook the lobster over low heat 5 minutes longer.

Beat the egg yolks and cream; very gradually stir it into the skillet. Be sure to stir steadily, and cook only until sauce thickens, but do not let mixture boil.

Serve with a plain risotto.

Serves: 2-4.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: Courtesy of the New York Public Digital Library.

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