| 1 | Cut cooked lobster meat into bite-sized chunks. |
| 2 | Soak in sherry for 2 ~ 3 hours in refrigerator. |
| 3 | Make a paste of softened butter, flour, and egg yolks. |
| 4 | In a heavy iron skillet, combine paste with cream, milk, nutmeg, and cayenne. |
| 5 | Over low heat, stir until quite thick. |
| 6 | Drain sherry from lobster meat and add sherry to sauce while continuing to stir until quite thick. |
| 7 | Add meat. |
| 8 | Stir until heated through. |
| 9 | serve on toast points. |
| 10 | (this will keep 24 hours in refrigerator, and is better the second day). |
| 11 | from the files of al rice, north pole alaska. |
| 12 | Feb 1994 |
