2 tablespoons flour
1 12-ounce can evaporated skim milk
¼ cup dry sherry or Madeira, or seafood stock
1/8 teaspoon ground nutmeg
Dash of cayenne pepper
1 ½ cups diced, cooked lobster meat, or imitation lobster
4 English muffins, split, toasted
1 tablespoon chopped parsley
In small skillet over low heat, blend flour and milk; cook and stir until thickened. Stir in wine, nutmeg and cayenne pepper; cook 1 minute. Stir in lobster; increase heat to medium. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 2 to 3 minutes, until heated through.
Arrange 2 warm toasted muffin halves on each plate; spoon about ¼ cup hot lobster sauce on each half. Sprinkle parsley on top; garnish with paprika, if desired.