Kristy Cook
Ingredients:
1 lb cooked lobster meat, cut into bite-sized pieces
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1 cup heavy cream
1/2 cup dry sherry
3 egg yolks, beaten
1/4 teaspoon ground nutmeg
Salt and white pepper to taste
Directions:
In a medium saucepan, melt butter over medium heat.
Stir in flour until smooth and cook for 1 minute.
Gradually add heavy cream and sherry, whisking continuously until the sauce thickens and is smooth.
Reduce heat to low. Slowly pour about half of the hot mixture into the beaten egg yolks, whisking constantly to temper the eggs.
Return the egg mixture to the saucepan, stirring constantly. Cook for an additional 3-4 minutes, or until thickened. Be careful not to let the mixture boil.
Add the lobster meat to the sauce and gently heat through. Season with nutmeg, salt, and white pepper.
Serve hot, garnished with chopped fresh parsley.
