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Serves 8
2 pounds cooked lobster meat
1 cup butter or margarine
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch
1/2 cup clam juice
1 quart cream
Melt butter in a 5-quart pan. Add mustard, Worcestershire sauce and clam juice. Add lobster and cook over medium heat for ten minutes, stirring often. Add cream, and heat gently, until just to the boiling point. Add cornstarch, moistened with water, and stir until thickened. Serve over toast points or pastry shells.
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