1 lb. cooked or canned lobster
1/3 c. sherry
4 tbsp. butter
3 tbsp. flour
3/4 tsp. salt
Dash of cayenne
1/8 tsp. nutmeg
1 3/4 c. thin cream
1 egg yolk
Toast triangles

Cover lobster with sherry. Place butter, flour, seasonings and cream in container. Cover and blend until well blended. Pour into a saucepan. Add lobster and sherry and cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat. Add approximately 2 tablespoons of lobster mixture to egg yolk and mix until blended. Stir gradually into balance of mixture in saucepan and cook 1 minute. Serve on toast triangles. Yield: 4 to 6 servings.