Cut the lobster in one inch pieces.
Place in a sauce pan the butter, salt, red pepper and ⅛ teaspoon grated onion and the truffles cut in small pieces and cook for five minutes—add the wine and cook three minutes. Have the yolk of eggs in a bowl, add cream, beat well together and add lobster. Gently shuffle all together over the fire for two minutes or until well thickened. Serve hot.