Lobster, Newburg

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 ot 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.