Quick Lobster Thermidor

• 4 small cooked lobsters
• ¾ pint rich cream sauce
• dry sherry

Cut lobsters in half lengthwise. Crack claws. Remove lobster meat from the shells and cut into large cubes. Reserve shells. Heat Cream Sauce; season to taste with a little dry sherry, dry mustard, cayenne pepper, Worcestershire sauce, salt and freshly ground black pepper. Simmer gently for 2 minutes;