Lobster _à la_ Newberg is such a staple dish that it seems almost like
plagiarizing something or somebody to put it on record here. However,
as no list of lobster dishes is correct without it, here it shall go.
Cut the boiled lobster into two-inch pieces and fry over a
tremendously hot fire, either in a chafing dish or on a range, for
just two or three seconds; lessen the heat then, or pull the
frying-pan into cooler quarters, while you cover the lobster with
thick, rich cream. Let this come to a threat to boil, then stir in say
three egg yolks to a pint of cream, the yolks stirred in a little
cream, till it thickens a bit. Just a dash of sherry, say two
tablespoonfuls, and there you are.