2 tbsp. butter
2 tbsp. flour
1 c. dry white wine
1/2 c. heavy cream
1 tsp. salt
1/4 tsp. pepper
1 (2 1/2 oz.) can lobster, drained & flaked

In medium saucepan melt butter. Stir in flour. Cook about 30 seconds - flour should not brown. Slowly stir in dry white wine. Bring to a boil, stirring constantly to keep smooth. Stir in heavy cream, salt and pepper. Add flaked lobster. Heat thoroughly, but do not boil. Makes approximately 1 3/4 cups. Great on asparagus.