| 1 | Melt 2 tablespoons butter, add sherry and boil 1 minute. |
| 2 | Add lobster and let stand. |
| 3 | Melt 3 tablespoons butter; add flour. |
| 4 | Stir 1 minute until bubbles. |
| 5 | Remove. |
| 6 | Slowly stir in cream and wine, drained from lobster. |
| 7 | Return to heat until smooth and thick. |
| 8 | Remove. |
| 9 | Beat egg yolks very well. |
| 10 | Stir into yolks 4 tablespoons of sauce, 1 tablespoon at a time. |
| 11 | Add to sauce. |
| 12 | Mix well. |
| 13 | Heat over hot water in top of double boiler. |
| 14 | Do not let water boil or sauce may curdle. |
| 15 | It takes about 3 minutes. |
| 16 | Remove from heat. |
| 17 | Add lobster. |
| 18 | Turn into a small deep dish pie plate. |
| 19 | Sprinkle with topping. |
| 20 | Bake slow in 300^ oven for 10 minutes |
