1 1/2 lb. lobster, cooked in shell
4 c. light cream
2 c. milk
2 med. onions, peeled and chopped
1 lg. garlic clove, minced
2 sprigs fresh parsley
1 med. bay leaf
1 whole clove
4 whole black peppercorns
1 egg yolks, well beaten
2 tbsp. dry sherry
1 tsp. salt
1/4 tsp. freshly ground pepper

Remove the lobster meat from the shells. Place the claw and tail shells in the bottom of a 4-5 quart saucepan. Add the cream, milk, onions, garlic, parsley, bay leaf, clove and peppercorns. Bring this mixture to a simmer over moderate heat. Reduce the heat to low and simmer partially covered for 45 minutes. Strain the entire contents of the pan through a fine sieve or strainer. Return the cream and milk mixture to the saucepan. Discard the shells, onions and herbs.

Add the lobster to the cream/milk mixture. With a wire whisk or fork, beat the egg yolks, sherry, salt and pepper together. Stir in about 1/2 cup of the warm cream mixture. Then stirring the cream mixture constantly, pour in the egg yolk mixture. Simmer the mixture for a few minutes until the chowder is heated through. Do not let it boil or it will curdle.

Serve immediately or prepare it ahead and allow to "cure" uncovered at room temperature or refrigerate. Reheat just before serving. NOTE: Crabmeat may be substituted for the lobster. Serves 4-6.