1/2 cup butter
2 Tbsp. flour
2 cups light cream
4 beaten egg yolks
2 cups Lobster or 2 (5 oz.) can Lobster
1/2 tsp. salt
1/4 cup cooking sherry
5 Tbsp. lemon juice

Melt butter in skillet; blend in butter. Gradually stir in cream, stir until thick. Stir small amount of sauce into egg yolks. Stir into skillet, stir constantly for 5 minutes. Add Lobster and salt, heat but do not boil. Add lemon juice and sherry just before serving on toast points or fluffy rice.

Serves 5