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Lobster à La Crème

11/2 cups boiled lobster 1 tablespoon butter Salt and pepper 1/2 cup water Yolks of 3 eggs 1 cup cream Cut the lobster meat into small pieces and put it in the chafing dish with the butter, seasoning thoroughly. Pour the water over it; cook ten minutes; add the beaten yolks of the eggs and the cream. Bring all to a boil and serve.