1/2 c. butter
1/2 c. sherry (dry)
3 c. cut-up lobster, cooked
2 tbsp. flour
1/2 tsp. salt
1 1/2 c. med. cream (or 1 c. heavy plus 1/2 c. milk)
4 egg yolks (extra lg.)

TOPPING:

1/2 c. cracker meal
2 tsp. paprika
2/3 c. crushed potato chips
2 tbsp. grated Parmesan cheese
1/4 c. melted butter

Melt 1/4 cup butter, add sherry, boil 2 minutes. Remove from heat and add lobster meat and stir. Set aside and drain sauce later.

Melt 1/4 cup butter in top of double boiler over simmering water. Stir in flour and salt (be careful of salt - cut in half and add more if necessary. Sherry gives a salty flavor). Add cream and sherry mixture drained from lobster. Cook, stirring until thickened.

Beat egg yolks; gradually stir in hot sauce. Return to double boiler and cook over simmering water 3 minutes, stirring constantly. Add lobster, and put into shallow baking dish or individual ramekin dishes.

Mix topping ingredients together. Sprinkle over top of lobster. Bake in slow oven, 300 degrees, about 15 minutes or until thoroughly heated. Do not allow to boil, or sauce will curdle. Makes 4 servings.

(1 pound lobster yields 2 cups lobster). (Two 8 ounce tails). (If sauce is too thin - add 1/2 tablespoon flour or 1 more egg yolk).