| 1 | Add the sherry to the melted butter and boil one minute. |
| 2 | Add lobster and let stand. |
| 3 | Melt 3 tablespoons butter, add flour and stir until it bubbles. |
| 4 | Remove from heat, slowly stir in cream and wine drained from lobster. |
| 5 | Return to heat and cook, stirring constantly until sauce is smooth and thick. |
| 6 | Remove from heat. |
| 7 | Heat the sauce in top of a double boiler over hot but not boiling water. |
| 8 | Stir constantly while heating, about 3 minutes. |
| 9 | Remove from heat, add lobster. |
| 10 | Turn into small deep pie plate. |
| 11 | Sprinkle with bread crumbs and bake at 300°F for 10 minutes. |
