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Lobster Newburg

1/2 pint (I cup) cream 3 egg yolks I heaping tablespoonful (I oz.) butter I wineglassful sherry wine Salt and red pepper to taste Take the meat from a boiled lobster and cut it into dice; sauté it in the butter, then add the seasonings, sherry wine, and the yolks of eggs mixed with the cream.

Stir until the mixture begins to thicken, then remove it from the fire and serve at once in hot ramequins.