1/2 c. butter
2 tbsp. flour
2 c. light cream
4 beaten egg yolks
2 c. lobster or 2 (5 oz.) can lobster
1/2 tsp. salt
1/4 c. 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.