Lobster Newburgh - cooking recipe

Ingredients

2 (5 oz.) cans lobster meat
3 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1/8 tsp. nutmeg
dash of cayenne
2 egg yolks
1 pt. light cream
1/4 c. sherry
toasted bread

Preparation

Cut the lobster into 1-inch pieces.
In a large skillet, melt the butter.
Add lobster pieces; saute briefly 2 or 3 minutes. Set aside lobster, then stir in flour, salt, nutmeg and cayenne. In a bowl, beat the egg yolks; blend in light cream. Pour mixture into skillet; gradually stir in lobster, stirring constantly until the sauce thickens slightly.
Add sherry.
Serve bubbling hot over crisp toast.
Garnish with parsley.