Method

1. Clarify approximately 1/2 cup of butter. Cover bottom of a heavy bottomed sauce pan with butter to 1/8" depth. Proceed to saute one lb. of roughly chopped, cooked or raw, lobster meat. If lobster is raw, saute chunks till they almost lose their transparency. Drain and save butter from pan, leaving lobster in pan. Saute dry lobster in one shot glass of cooking sherry. Allow to simmer in wine 30-60 seconds while shaking pan simultaneously. Sprinkle lobster with approximately 1/2 teaspoon paprika (color only is obtained by this step). Make a basic bechamel or white sauce, beginning with the butter drained from the lobster. If the amount of butter is less than 1/4 cup, add enough clarified butter to make 1/4 cup. Add a pinch of freshly ground nutmeg to sauce. Combine lobster and sauce, then salt and pepper to taste and three to five hungry people will enjoy the ensuing repast.