|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Minced leek||1 Teaspoon|
|Coarsely chopped cooked lobster||2 Cup (32 tbs), or canned|
|Cream/Evaporated milk||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , well beaten|
|Powdered nutmeg||1⁄8 Teaspoon|
1. Melt the butter or margarine in a saucepan, saute the minced leek in it 3 minutes, then add the lobster, sherry and cognac. Cook 1 minute.
2. Add the cream or evaporated milk. Remove from heat and slowly stir in the egg yolks; add the salt, cayenne and nutmeg. Then put saucepan over low heat 1 or 2 minutes. Stir constantly just long enough to heat the yolks.