2 1.5-lb Lobsters (cooked and shelled)
1/5-oz Canola Oil
1-oz Garlic (chopped)
4-t Salted Butter
3/4 cup Heavy Cream
1 cup Harveys Bristol Cream
Pinch Salt and Pepper

Cook and shell lobsters (put aside). Heat sauté pan with canola oil then add garlic. Lightly toast garlic and season with salt and pepper. Add lobster meat, toss in oil and garlic, add sherry then flambé the lobster meat in the pan. Add heavy cream let it reduce half way then add butter. Let the sauce thicken and serve.