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Lobster a la Newburg

2 small lobsters 1 cup cream 4 tablespoons butter 2 tablespoons brandy and sherry Yolks of 4 eggs 1 teaspoon salt Few grains cayenne Few grains mace Cut the lobster meat into small pieces, cook them slowly in butter for five minutes, add the seasonings, brandy and sherry, and simmer five minutes longer. Combine the cream with the beaten yolks and pour slowly into the cooking mixture. Stir constantly for one and one-half minutes. Garnish with triangles of puff paste.