2 c. cooked lobster meat
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
Dash of pepper
1 1/2 c. milk
1 egg yolk, beaten with fork
1 1/2 tbsp. sherry
1/4 lb. sliced mushrooms, cooked in 2 tbsp. butter for 3 minutes or 1 can mushrooms (opt.)
2 tbsp. chopped parsley

In saucepan melt butter over low heat. Add flour, salt and pepper and stir for 1 minute, until nice and bubbly.

Remove from heat and stir in milk. Return to heat and stir until it reaches a boil. With fork, combine half of the sauce with the egg yolk. Pour it all back in saucepan, stirring as you pour. Add sherry, lobster meat and mushrooms. Heat and serve with parsley sprinkled on top. Serves 4 to 5.