Ingredients:

1/2 c. butter

2 Tblsp. flour

2 c. heavy cream

3 egg, lightly beaten

2 c. fresh lobster meat or 2 - 5 oz. canned lobster

1/2 tsp. salt

1/4 c. Sherry

4 Tblsp. fresh lemon juice

Melt butter in skillet; blend in flour. Gradually stir in cream, stir until thick. Stir small amount of sauce into eggs. Stir into skillet, stir constantly for 5 minutes. Add lobster and salt, heat but do not boil. Add lemon juice and Sherry just before serving on toast or cooked rice.