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.