lobster meat to a bowl. Add the cream to the Sherry mixture and boil until it is reduced to about 1 cup. Reduce heat to low and stir in the remaining Sherry and brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks. Cook the mixture, whisking constantly, until it registers 60ºC on a cooking thermometer. Cook, whisking, for 3 more minutes. Stir in lobster meat and serve over the toast points. A 1965 Gourmet Mag. favorite