1 1/2 lbs. lobster
1 stick butter
1 qt. milk
4 oz. butter
3/4 c. flour
3/4 tsp. salt
2 tbsp. diced onion
1/8 tsp. white pepper
1/4 c. sherry
1/8 c. cognac
1/4 c. heavy cream
2 egg yolks

Saute lobster in butter; drain and set aside. In heavy saucepan bring whole milk to a hot temperature (175 degrees). Do not boil. Saute onions until clear in butter. Add salt, pepper, and flour to make a roux.

In separate pan cook roux on low heat for 4 minutes. Add roux to milk; cook on low heat until thickened. Add seafood to mixture; add sherry, cognac, and heavy cream. Prior to serving fold in egg yolks. Do not boil mixture.

Serve over toast tips or puffed pastry shells.