In a medium saucepan over medium heat, melt the butter and then add the lobster meat and saute until tender, about 3 minutes. Add the lobster base and cook for 1 minute. Add sherry, and stir to deglaze the pan. Add the heavy cream and cook until heated through.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jameson Tavern