|Lobster tail meat||2 , chopped coarse or cut into small pieces|
|Worcestershire sauce||2 Tablespoon|
|Cream||1 1⁄2 Cup (24 tbs)|
|Egg yolks||3 , well beaten|
Simmer together the lobster, 2 tablespoons (heaping ones) butter, sherry, and Worcestershire sauce for 15 or 20 minutes.
In a separate pan melt 2 tablespoons butter and rub into this 1 heaping tablespoon flour until both are smoothly blended.
Warm the cream gently (not until it is scalding or boiling hot), and work it into the butter and flour.
Remove from the heat and fold in the beaten egg yolks.
Cook over low flame in the top of a double boiler until smooth, and pour over the lobster.
Heat thoroughly in a chafing dish and serve immediately.
Jesse has often warned me that cream or milk should be warm when added to a butter flour mixture, to prevent "lumping" in any white sauce, and this one, of course, is no exception.
Also, though most recipes merely advise adding egg yolks to sauces, without further comment, Jesse insists that if any mixture to which eggs are to be added is allowed to cool slightly before the eggs are stirred in, curdling never results.
It's a little more trouble, but if you pour the warm mixture slowly into the egg yolks, stirring continuously, and then put the new pot on the fire to cook the sauce (instead of pouring the eggs into the warm mixture and a hot pan), you'll be surprised at how little curdling you'll ever get in any egg thickened sauce such as this one.
It will be rich, mellow, golden yellow, and smooth as velvet.
Either Maine or Florida lobster is adaptable to this recipe, as are crabs or shrimps.