Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      9 oz          lobster tails -- removed from shells
                        melted butter or margarine
     1/4  cup           butter or margarine
   2      tablespoons   flour
     1/2  teaspoon      salt
                        few grains cayenne pepper
   1 1/2  cups          light cream or milk
   2                    egg yolks
     1/4  cup           sherry or dry white wine
   1      teaspoon      lemon juice

Preparation:

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 combination of these may be substituted for lobster.