2 9 oz lobster tails, -removed from shells Melted butter or margarine 1/4 c Butter or margarine 2 T Flour 1/2 t Salt Few grains cayenne pepper 1 1/2 c Light cream or milk 2 Egg yolks 1/4 c Sherry or dry white wine 1 t Lemon juice 1. Place lobster tails in a shallow, heat-resistant, non-metallic baking dish and brush liberally with melted butter. 2. Heat, covered, in Microwave Oven 4 minutes or until tender. Cut lobster into bite-sized pieces. Set aside. 3. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole melt the 1/4 cup butter in Microwave Oven 30 seconds. 4. Blend in flour, salt and cayenne. 5. In a small bowl, beat cream and egg yolks until well blended. 6. Gradually stir cream mixture into flour mixture until smooth. 7. Heat, covered, in Microwave Oven 5 minutes or until sauce thickens. Stir occasionally. 8. Stir in l
emon juice, lobster pieces and wine. If necessary, return to Microwave Oven 1 to 2 minutes or until heated through. 9. Serve over rice or toast points. Variation: If desired, shrimp, scallops, crabmeat or any combi- nation of these may be substituted for lobster.
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