Ingredients:

3/4 pound lobster tails, cooked, cut into pieces
1/2 cup sherry
2 tablespoons butter, softened
2 tablespoons all-purpose flour
2 egg yolks, lightly beaten
1 1/2 cups heavy cream
1/4 cup milk
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper

Methods:

1. Soak lobster pieces in sherry and marinate in the refrigerator for 2 to 3 hours.Drain, reserving sherry.
2. In a small bowl, make a paste of butter, flour and egg yolks. In a heavy skillet, combine paste with cream, milk, nutmeg and cayenne pepper.Over low heat, stir until thick. Add reserved sherry.When thickened add lobster.Stir until heated through.