3/4 pound lobster tails, cooked, cut into pieces
1/2 cup sherry
2 tablespoons butter, softened
2 tablespoons all-purpose flour
2 egg yolks, lightly beaten
1 1/2 cups heavy cream
1/4 cup milk
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Soak lobster pieces in sherry and marinate in the refrigerator for 2 to 3 hours. Drain, reserving sherry.
In a small bowl, make a paste of butter, flour and egg yolks. In a heavy skillet, combine paste with cream, milk, nutmeg and cayenne pepper. Over low heat, stir until thick. Add reserved sherry. When thickened add lobster. Stir until heated through.
Makes 4 servings.