1/3 cup butter
2 tablespoons all-purpose flour
2 cups half-and-half (half milk, half cream) or light cream
4 egg yolks, slightly beaten
2 cups coarsely chopped lobster meat
1/4 cup dry sherry
2 teaspoons lemon juice
1/4 teaspoon salt
Finely chopped parsley, for an optional garnish


1. Melt butter in large skillet, blend in flour. Stir mixture for about two minutes
2. Gradually stir in the half-and-half and stir the mixture until the sauce thickens
3. Stir in small amount of hot cream sauce mixture into beaten egg yolks
4. Don't let them scramble, but incorporate ingredients and return to hot mixture
5. Continue cooking, stirring everything constantly for about one minute
6. Add the lobster, sherry, lemon juice, and salt
7. Continue to heat them in the mixture but do not boil it
8. Serve in hot puff pastry shells or over toast points


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