3 c. seafood, crab, lobster, shrimp, cooked separately or in combination
3 tbsp. butter
3 egg yolks
1 c. light cream
3 tsp. good sherry wine
1 drop Tabasco sauce
Less than 1/8 tsp. salt
Less than 1/2 tsp. white pepper

Use lobster, shrimp, crabmeat separately or in combination.

Melt butter over moderate fire. Lightly beat cream into eggs. Stir into melted butter. Add Tabasco, salt and pepper.

Cook in double boiler until thickened. Remove from fire. Stir in sherry well.

Fold seafood gently into sauce. Serve on hot toast or place seafood in casserole. Cover with sauce and place in oven until hot. Serve with white rice.