1 qt. liquid from boiled lobster or clams
3 qt. half & half cream
1 tbsp. Worcestershire sauce
White pepper and salt to taste

ROUX:

Flour, butter, paprika
1 pt. cream sherry
2-3 lbs. lobster meat

Heat liquid and half & half with Worcestershire sauce and white pepper. Thicken with roux mixture until it clings to a spoon. Add cream sherry and lobster meat. Salt to taste.