|Light cream||250 Milliliter|
|Green onions||2 , chopped|
|Cooked lobster meat||225 Gram, diced|
|Cilantro||15 Milliliter, chopped|
Heat the butter in a small sauce pan.
Saute the mushrooms until cooked through.
Sprinkle with flour and cook for 2 minutes over low heat.
Blend in the cream and sherry; simmer until sauce thickens.
Add the green onions and lobster meat continuing to simmer for 5 additional minutes.
While sauce is simmering, poach the eggs and toast the muffins.
Place muffins on a serving plate, place a poached egg upon each muffin half and cover with sauce.
Sprinkle with cilantro and serve.