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1. In a large enameled or stainless-steel skillet, melt the butter over moderate heat. When the foam subsides, add the lobster meat and, stirring constantly, cook for about a minute. Pour in the Madeira or sherry and 1 cup of the heavy cream and, stirring, bring it to a boil.
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2. Reduce the heat to its lowest point and, still stirring, cook for about 2 minutes. In a small bowl, beat the egg yolks into the remaining ½ cup of cream.
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3. Beat into them 4 tablespoons of the simmering lobster sauce, and then, in a slow stream, pour the mixture back into the skillet, stirring constantly. Cook over moderate heat until the sauce thickens, but under no circumstances let it come to a boil or it will curdle.
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4. Season with the salt, cayenne and lemon juice. Serve immediately in patty sheIls, on beds of steamed rice, or on hot buttered toast points, and sprinkle the lobster Newburg lightly with paprika if you like.
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