Lobster Sauce for Eggs Benedict – Serves 4-6

2 ½ Tbsp butter        

2 Tblsp bread flour

1 cup hot milk
2 Tblsp heavy cream

2 egg yolks, beaten

2 Tblsp good quality sherry

1 Tblsp brandy

1 ¼ lb cooked lobster, cut into chunks         

Salt, to taste  

Dash ground cayenne (optional)

Melt butter in heavy pan over med-low heat then whisk in flour and cook 2-3 minutes. Slowly add milk while whisking constantly.

Remove from flame and slowly add cream then beaten yolks – whisking constantly to prevent yolks from clumping.

Return to flame and cook 3-5 minutes to ensure eggs are done. Whisk in sherry & brandy then gently stir in lobster chunks. Season with salt and cayenne to taste.

Serve over poached eggs and toast on a bed of warm greens. Finish, if desired, with a squirt of fresh lemon juice, dash of paprika, crumbled (cooked) bacon and sprinkle of fresh parsley – lots of pretty colors & tastes!

This sauce will not separate and leftovers can be re-heated on stove top or in microwave. If making the sauce in advance, add sherry, brandy & lobster after re-heating, just prior to serving.