1/2 c. sherry
8 oz. medallions of lobster
1 c. chicken stock
1 tbsp. cornstarch
4 tsp. non-fat dry milk
1/4 tsp. paprika

Place 1/2 cup of sherry in bottom of steamer. Bring to a boil and place lobster in top of steamer. Steam until cooked. Remove lobster and set aside. Whisk remaining ingredients together. Pour into medium skillet and heat until thickened and smooth. Add lobster. Serve on English muffin, toast, or bagel.