|Bread slices||6 , toasted, buttered|
|All purpose flour||2 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Cooked lobster meat||1 Cup (16 tbs), diced|
With a pastry cutter or a small knife, cut bread slices into fancy croutons.
In a small saucepan, melt butter.
Sprinkle with flour, mixing well.
Fold in cream.
Bring to a boil.
Over high heat, boil 30 seconds.
Stir in lobster.
In a small bowl, beat together egg yolks, sherry and cognac.
Pour into saucepan, mixing well.
Over very low heat, cook 2 minutes.
Place croutons on individual salad plates.
Spoon lobster mixture on top.