Lobster Newburg

I have this rather odd collection of ancient Etiquette books. A fascinating read. Browsing through Emily Post I stumble on her suggestion for a bridal breakfast, with Lobster Newburg, supreme of chicken, peas, aspic of foie gras, celery salad, ices and coffee. Lobster Newburg? Never heard of.... But then there is Google, and here follows a recipe for Classic Lobster Newburg. I will first have to catch a lobster of course.

2 pounds lobster tails, thawed
1/4 cup butter
3 tablespoons brandy
2 tablespoons sherry
1 1/2 cups light cream, or half-and-half
7 teaspoons brandy
4 teaspoons sherry
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 large egg yolks

Bring a large pot of salted water to a vigorous boil. Add lobster tails and cook, covered, for 8 minutes from the time the water returns to a boil. Transfer to a cutting board, cool, crack open, and remove the meat.
In a heavy saucepan, melt butter over moderate heat. Add lobster meat and cook, stirring occasionally, for 2 minutes. Add 3 tablespoons brandy and 2 tablespoons sherry; cook, stirring, for 2 minutes. Remove meat from pan and set aside.
Stir cream into saucepan and boil until reduced. Reduce the heat to low and stir in 7teaspoons brandy, 4 teaspoons sherry, cayenne pepper, salt and nutmeg. Whisk in egg yolks and cook until thick. Stir in the lobster and heat through.
Makes 6 servings.