1 1/2 lbs. cooked lobster
3 tbsp. butter
1 1/2 c. Madeira wine or sherry
3 egg yolks, beaten
1/4 tsp. salt
Dash cayenne
1 c. light cream

Cut lobster meat into large pieces and heat slowly in butter about 5 minutes. Add wine and simmer slowly until the wine is almost all reduced. Beat cream into egg yolks; add lobster and season. Cook stirring constantly until thickened. Serve at once in timbales or on hot toast, for 8.