|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Minced onion||1 Tablespoon|
|Minced parsley||1 Tablespoon|
|Minced green pepper||1 Tablespoon|
|Sherry||1⁄4 Cup (4 tbs)|
|Half and half||1 Pint (2 Cups, Light Cream)|
|Diced cooked lobster/Crab legs / whole shrimp||2 Cup (32 tbs)|
Melt the butter in a saucepan; add the onion, parsley, green pepper (if used) and mushrooms; cover and cook gently, stirring frequently, for 10 minutes.
Blend in the flour and gradually stir in half-and-half.
Cook, stirring constantly, until mixture is thickened and smooth.
Add salt, pepper, spices as desired, and seafood.
Heat, stirring constantly.
Beat egg yolks with the Sherry, blend in some of the hot cream sauce, and stir mixture into the pan.
Cook, stirring constantly, about 1 minute or until thickened and hot (do not boil).