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Creamed Lobster in Fontage Cups

2 cups lobster meat 2 tablespoons flour 2 tablespoons butter cup chicken stock 1 tablespoon grated onion 1 cup cream 1 tablespoon lemon juice 1 egg yolk salt and cayenne Melt butter; add onion, flour, stock and lemon juice; cook five minutes; season with salt and pepper; add cream, in which yolk of egg has been beaten, and lobster meat. When hot, serve in fontage cups.