Lobster Newburg

Heat the cream in a heavy-bottomed saucepan over medium-high heat until hot but not boiling. Remove from the heat.

Stir a little of the hot cream into the egg yolks, then pour the egg yolk mixture back into the hot cream, stirring constantly.

Return the pan to medium heat and cook and stir until the mixture thickens enough to coat a spoon .

Add salt and pepper and lobster meat, and cook until heated through. Add the butter and sherry and cook 1 minute more.

Serve with steamed rice or crisp buttered toast.