Recipe By: Amy Vanderbilt’s Complete Cookbook 1961
Preparation Time: 1:00 # of Servings: 4
Ingredients:
1 pound lobster meat
2 egg yolks
1/2 cup heavy cream
1/4 cup butter
2 tablespoons sherry
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon nutmeg
Directions:
Break any large pieces of lobster into small chunks. (Frozen langostinos may be substituted or other seafood may be substituted).
Beat egg yolks slightly and mix with cream. Melt butter in upper part of double boiler over hot water. Stir in egg mixture and sherry a little at a time over low heat. Cook, stirring constantly until sauce thickens. Add seasonings and lobster. Stir and heat 1 or 2 minutes. Serve on toast points or into toast cases. NOTE: I sometimes add a teaspoon of flour to the melted butter and increase the cream and seasonings to make more sauce.