9 egg yolks
3 c. heavy cream
3/4 c. milk
1/4 c. flour
3/4 c. butter
3 c. lobster (fresh or frozen)
1 tsp. salt
3 tsp. sherry

Combine egg yolks, cream and milk. Heat to scalding in top of double boiler, stirring occasionally. Blend flour and soft butter to a paste, add gradually to egg yolk mixture, stirring until well blended. Add lobster meat and salt. Cook stirring constantly until thickened, about 10 minutes. Add sherry, pepper to taste. Serve on toast points.