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 lemon 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.