Homard à la New-burg avec homard cuit (Lobster Newburg, from Cooked Lobster)

Ingredients

• 1 lobster
• Court-bouillon
• Butter
• Seasoning
• Madeira
• 1 and a half décilitres cream
• 2 egg yolks

Instructions

1. Cook the lobster in court-bouillon.
2. Draw off the membrane under the tail, extract the flesh and divide it into regular escalopes.
3. Range the escalopes in a generously buttered sautoir, season them strongly and heat them on both sides to develop the red colour of the skin.
4. Moisten with enough Madeira nearly to cover the escalopes and reduce almost entirely.
5. At the moment of serving, pour over the escalopes a liaison of the cream and the 2 egg yolks.
6. Roll the pan gently at the side of the fire until the yolks cook and the liaison is well assured.
7. Arrange at once in a lukewarm timbale.