Sauce Newburg with Cooked Lobster

Ingredients

• 1 lobster
• ordinary court-bouillon
• butter
• salt
• Cayenne
• good Madeira
• 2 decilitres cream
• 3 egg yolks

Instructions

1. Cook the lobster in ordinary court-bouillon.
2. Shell the tail and cut the meat into escalopes.
3. Lay the escalopes in the bottom of a generously buttered sautoir.
4. Season them strongly with salt and Cayenne, then heat them on both sides so the red colour of the skin develops.
5. Moisten level with good Madeira and reduce it almost entirely.
6. Beat 2 decilitres of cream with 3 egg yolks to make the liaison.
7. Off the heat, pour the liaison over the escalopes and stir gently until the sauce is completely bound.