1/3 cup butter
2 tablespoons flour
2 cups half-and-half (half milk, half cream)
4 egg yolks, slightly beaten
2 cups coarsely chopped lobster meat
1/4 cup dry sherry
2 teaspoons lemon juice
1/4 teaspoon salt
6 puff pastry shells, baked, or toast points

PREPARATION:
Melt butter in a large skillet; blend in flour then gradually stir in half-and-half. Cook, stirring, until sauce thickens. Stir a small amount of the hot mixture into the beaten egg yolks; return to hot mixture. Cook, stirring constantly, for 1 minute. Add lobster, sherry, lemon juice, and salt; heat thoroughly, but do not boil. Serve in hot patty shells or over toast points.