from: Meals, Maps, & Memories, A Downeast Maine Cookbook Heat lobster thoroughly in 3 Tbsp. butter and sherry. Be careful not to brown butter. In another pan, blend the rest of the butter with the flour; add cream and stir until sauce thickens and boils, stirring constantly. Remove from heat, stir in beaten egg yolks; return to heat, stirring about 2 mins. until it thickens. Add lobster, lemon juice, and seasonings. Mix well, but do not beat! Serve on toast points. Posted to recipelu-digest Volume 01 Number 543 by Sandy on Jan 14, 1998