Lobster a la Newberg.
Meat of a boiled lobster, cut into large dice; good-sized lump butter; one gill of sherry; one pint of cream; yolks of two eggs; glass of sauterne.
Put the lobster into the chafing dish with a good-sized lump of butter and stir gently until the butter is melted and the lobster heated through. Mix the sherry with the cream and yolk of eggs, first blending the latter with enough cream to make them thick as mayonnaise. Pour the mixture into the dish over the lobster. Let it simmer a moment, then pour the sauterne over the whole and serve hot.