Method

Cut cooked lobster meat into bite-sized chunks. Soak in sherry for 2 ~ 3 hours in refrigerator.

Make a paste of softened butter, flour, and egg  yolks. In a heavy iron skillet, combine paste with cream, milk, nutmeg, and  cayenne. Over very low heat, using a whisk, stir until quite thick.

Drain sherry from lobster meat and add sherry to sauce while continuing to whisk until quite thick.

Add lobster. Cook, stirring, just until heated through.

Serve on toast points. The lobster will keep 24 hours in refrigerator, and is better the second day. Toast must be fresh, of course!

Serves: 4

Contributor: Geraldine Minne

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