In a large frying pan or chafing dish over medium-low heat, heat butter until the foam begins to subside. Immediately add the cooked lobster meat and saute, turning all the pieces, for approximately 2 minutes.
Add 3/4 cup of the cream and add the salt; stir and simmer for an additional 2 minutes (do not allow the mixture to boil).
Meanwhile in another bowl, beat the remaining 1/4 cup of cream together with the egg yolks.
Stir in the Tabasco and cognac to the lobster mixture. Stir or whisk in a few tablespoons of the simmering cream mixture into the egg/cream mixture. Reduce heat to low and stir the mixture until thickened (but not boiling).
Remove from heat and serve immediately on Toast Points.
Makes 2 to 4 servings.
* Use fresh lobster if available, but frozen lobster or 2 (6 ounce) cans of lobster may be used instead. You could also substitute lobster tail meat.
Lobster Newberg Recipe: https://whatscookingamerica.net/History/LobsterNewbergHistory.htm