|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1 1⁄2 Tablespoon|
|Half and half/Light cream||1 1⁄2 Cup (24 tbs)|
|Sherry/White wine||1⁄4 Cup (4 tbs)|
|Cooked lobster/Crab/shrimp||12 Ounce (2 Cup)|
|Lemon juice||1 Teaspoon|
In 1 1/2-quart casserole, melt butter (30 sec).
Stir in flour and salt.
Beat cream with egg yolks until well mixed.
Stir into flour mixture.
Add sherry and lobster.
Cook covered, 7 minutes or until mixture starts to boil and thicken, stirring occasionally.
Stir in lemon juice.