Put the butter in the blazer, and, when it melts, put the lobster into it and cook four or five minutes.

Add the salt, pepper, nutmeg, wine and brandy.

Stir the cream into the beaten yolks, and then stir both into the lobster mixture.

Serve as soon as the eggs thicken the sauce.
=Plain Lobster.= Pour three tablespoonfuls of lemon juice over the meat of one lobster and season with salt and pepper.

Put three tablespoonfuls of butter in the blazer, and, when it is melted, add the prepared lobster; stir until hot and serve at once.
=Clams a la Newburgh.= Use one quart of clams.