Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Lobster meat 1 1/2 c Cream
1/2 c Sherry 1/4 c Milk
2 tb Butter 1 pn Nutmeg
2 tb Flour 1 pn Cayenne powder
2 Hard cooked egg yolks -salt, pepper to taste

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 low heat, stir until quite thick.
Drain sherry from lobster meat and add sherry to sauce while
continuing to stir until quite thick. Add meat. Stir until heated
through.

Serve on toast points. (This will keep 24 hours in refrigerator, and
is better the second day.)

From the files of Al Rice, North Pole Alaska. Feb 1994

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