Lobster Newburg

2 cups fresh or canned lobster meat or
    2 medium-small fresh lobster tails
1/2 cup butter
3 tablespoons cornstarch
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon MSG
1 1/2 cups milk
1 cup heavy cream
2 eggs, beaten
1/2 cup sherry

If you use lobster tails, cook as follows: Bring water to boil in a large kettle. Add 2 tablespoons tarragon vinegar and 1 teaspoon salt. When water is boiling vigorously, add lobster tails and continue cooking for 20 minutes. Lobster shells will be pink. Allow lobster to cool in liquid in which they were cooked. When cool, shell and cut lobster meat into pieces.

Saut lobster meat in butter which has been melted in a large skillet. Use medium heat and do not brown. Cook gently so lobster meat is not broken into fine pieces. Blend cornstarch and seasonings. Blend into butter and lobster. Add milk and cream, stirring constantly, until mixture thickens. Just before serving, add eggs, then slowly add sherry. Be sure lobster mixture is not at the boiling point when eggs and sherry are added or mixture will curdle.

Serves 6.