Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 9 oz lobster tails,
-removed from shells
Melted butter or margarine
1/4 c Butter or margarine
2 tb Flour
1/2 ts Salt
Few grains cayenne pepper
1 1/2 c Light cream or milk
2 Egg yolks
1/4 c Sherry or dry white wine
1 ts Lemon juice

1. Place lobster tails in a shallow, heat-resistant, non-metallic
baking dish and brush liberally with melted butter. 2. Heat, covered,
in Microwave Oven 4 minutes or until tender. Cut lobster into
bite-sized pieces. Set aside. 3. In a deep, 1 1/2-quart,
heat-resistant, non-metallic casserole melt the 1/4 cup butter in
Microwave Oven 30 seconds. 4. Blend in flour, salt and cayenne. 5. In
a small bowl, beat cream and egg yolks until well blended. 6.
Gradually stir cream mixture into flour mixture until smooth. 7.
Heat, covered, in Microwave Oven 5 minutes or until sauce thickens.
Stir occasionally. 8. Stir in lemon juice, lobster pieces and wine. If
necessary, return to Microwave Oven 1 to 2 minutes or until heated
through. 9. Serve over rice or toast points. Variation: If desired,
shrimp, scallops, crabmeat or any combi- nation of these may be
substituted for lobster.

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