Instructions: Melt 2 tablespoons butter, add sherry and boil 1 minute. Add lobster and let stand. Melt 3 tablespoons butter; add flour. Stir 1 minute until bubbles. Remove. Slowly stir in cream and wine, drained from lobster.

Return to heat until smooth and thick. Remove. Beat egg yolks very well.

Stir into yolks 4 tablespoons of sauce, 1 tablespoon at a time. Add to sauce. Mix well. Heat over hot water in top of double boiler. Do not let water boil or sauce may curdle. It takes about 3 minutes. Remove from heat.

Add lobster. Turn into a small deep dish pie plate. Sprinkle with topping.

Bake slow in 300^ oven for 10 minutes.

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