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Lobster a La Newburg (Cut the meat of a large boiled)

Cut the meat of a large boiled lobster into pieces a little less than an inch square. Rub the yolks of two hard boiled eggs to a smooth paste, with a tablespoonful of cream. Cook together in a saucepan two tablespoonfuls of butter and one tablespoonful of flour. Stir into this the paste made of the yolks, then slowly a cupful of cream, to which a pinch of soda has been added; when the cream reaches the boiling point put in the lobster meat, and a pinch of salt and pepper. Stir over the fire for a minute or two, add a wine-glass of sherry, and serve.