Lobster a la Newberg

One pound of lobster meat
one teaspoonful of butter
one-half pint of cream
yolks of four eggs
1/4 cup of sherry
lobster fat.

Three hours before cooking pour the sherry over the lobster meat and let it
stand until ready to cook.

Heat the butter and stir in with the lobster and wine, then place this in a stewpan, or chafing dish, and cook for eight minutes.

Have the yolks of eggs well beaten and add to them the cream and lobster fat, stir well. Put this in a double boiler and let cook until thick, stirring constantly.

When this is cooked pour it over the lobster and let all cook together for three minutes.

Serve in a chafing dish.

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