Lobster, Newburg

A New England favorite, Lobster Newburg combines Madeira wine, truffles and cream with fresh lobsters.

Pick all the meat from the shells of two good sized freshly boiled lobsters, and cut it into one-inch pieces, which place in a saucepan over a hot range together with one ounce of fresh butter, season with a pinch of salt and half a saltspoonful of red pepper, two medium-sized truffles, cut into dice-shaped pieces, after cooking for five minutes add a wineglassful of Madeira wine; reduce one-half, say about three to four minutes, then have in readiness three egg yolks in a bowl with half a pint of sweet cream, and beat well together, adding this to the lobster, gently stir for two minutes longer until it becomes thick, pour into a hot tureen and serve.