Remove the meat from a large lobster and cut it into half-inch pieces. Have ready the yolks of four eggs beaten with one pint of rich cream. Put two heaped tablespoons of butter into a hot chafing-dish, remove the pan containing the hot water, and cover it while you put the blazer over the flame. Add to the lobster, four tablespoons of sherry, one tablespoon of brandy, and a saltspoon of red pepper, and let them cook five minutes. Place the pan of boiling water underneath, and then stir the cream and egg mixture in, and stir thoroughly. Remove as soon as the egg has thickened, that it may not curdle.

Lobster Newberg, No. 2

Prepare one pint lobster dice. Beat yolks of three eggs, add one pint of cream, and one glass of sherry. Cook them in a double boiler, or in a chafing-dish over boiling water, and stir constantly until thick and smooth. Add half a teaspoon of salt and a saltspoon of paprika. Add the diced lobster, and merely let them get hot, and serve at once.

Lobster Newberg, No. 3

Cook one pint diced lobster in one rounded tablespoon butter in a saucepan, add one level teaspoon salt, one-quarter teaspoon paprika, and four tablespoons of Madeira or sherry wine. Cook five minutes. Beat yolks of two eggs, add half a cup of cream, and stir in quickly and remove at once before the egg curdles.