Lobster in Madeira Cream Sauce

Separate the meat of the claws and tails, remove the intestines. Cut the lobster meat into pieces, sauté in hot butter, extinguish with Madeira and make short. Add the whipped cream (leaving a little for the egg yolks), season with salt and cayenne pepper, simmer for a few minutes. When the sauce is off the heat, add the beaten egg yolks and stir in a knob of fresh butter.

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