|Lobster meat||1 Pound (Cooked)|
|Mushrooms||1 Cup (16 tbs), sauteed|
|Cream||1 1⁄2 Cup (24 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Scalded milk||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Onion||1 Large, sliced|
|Garlic||2 Clove (10 gm), crushed|
Make the Court Bouillon or Stock by mixing all the ingredients and simmering for 20 minutes, strain .and set aside.
Flake the cooked lobster in the top of a double boiler and heat for 5 minutes with the butter.
Saute the finely sliced mushrooms in a little butter until tender about 6 minutes.
Add the mushrooms, bouillon and if it seems too thick, add the scalded milk.
When hot and ready to serve, scald the cream, pour over the beaten egg yolks and add to the fish mixture.
Add the sherry.
Test for seasoning and serve.
Makes about 8 cups.