• The meat from 2 cooked lobsters (approximately 1 1/4 pounds), cut up
  • 6 tablespoons butter
  • Salt and cayenne pepper
  • 1/4 cup sherry or Madeira
  • 2 egg yolks, slightly beaten
  • 1 cup heavy cream
  • Directions

    Saute the lobster meat quickly in the butter. Add seasoning and wine. Mix the egg yolks with the cream and pour over the lobster. Cook in double boiler until slightly thickened, as with custard. Serve with rice or toast points.

    Serves 2 to 4

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