|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄2 Tablespoon|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Dry sherry/Water||1⁄4 Cup (4 tbs)|
|Cooked lobster/Crab/shrimp||12 Ounce (1 Package)|
1. Place butter in 1 1/2-quart glass casserole.
2. Microwave on ROAST for 2 to 3 minutes or until melted. Blend in flour and salt. Combine cream and egg yolks; mix well. Stir into flour mixture to form smooth paste. Add sherry and seafood. Cover with glass lid or plastic wrap.
3. Microwave on ROAST for 6 minutes. Stir and continue cooking on ROAST for 5 to 6 minutes or until mixture thickens. Let stand, covered, 5 minutes before serving.