Makes 4-6 servings

1 Pint of hot milk
1/3 cup of butter
1/4 cup of flour
3 egg yolks beaten
1/4 cup of heavy cream
4 tbsp sherry
2 tbsp brandy

Salt and a few grains of red pepper

2 pounds lobster meat

Using a wire whip, blend flour and butter in an iron skillet over a low flame. Stir constantly while adding hot milk. Remove skillet from flame, add beaten egg yolks and cream. Return to flame long enough for eggs to cook. Season. This sauce will not seperate and can be stored in the refrigerator.

Sherry, brandy and lobster meat are added to sauce immediately before heating in preparation for serving.