Lobster Newburg

8 Tablespoons butter (not margarine)
½ cup flour
2 cups whole milk
1 cup half & half cream
1 teaspoon salt
1 dash white pepper
1 dash cayenne pepper
½ cup dry sherry wine
4 cups cooked lobster meat

Melt butter over low heat, add flour, stirring to form a roux. Combine the milk and half & half cream, and slowly add to the roux, stirring constantly. Add the salt, white pepper and cayenne pepper. Cook over medium low heat until thickened and add sherry.

Combine the sauce with the lobster and pour in a 2½ quart casserole. Bake at 300° for 20-30 minutes.

Serve over toast points, rice, or in pastry shells.

Serves 8