Recipe: Mock Lobster Newburg (Monkfish)

MOCK LOBSTER NEWBURG (MONKFISH)
6 TABLESPOONS BUTTER
1 CUP SLICED, FRESH MUSHROOMS
2 TABLESPOONS FLOUR
3/4 TEASP. SALT
1/8 TEASP. NUTMEG
1/2 CUP MILK
1 PINT (2 CUPS) HALF & HALF
2 EGG YOLKS, SLIGHTLY BEATEN
4 CUPS CUBED MONKFISH
2 TABLESPOONS DRY SHERRY (OPTIONAL)
2 TEASP. LEMON JUICE (FRESH)
1 PKG. FROZEN PATTY SHELLS
PLACE FILETS ON A RACK OVER ONE INCH OF BOILING WATER.
COVER PAN AND STEAM UNTIL DONE. TIME MAY VARY FROM 5-15 MIN. DEPENDING ON THICKNESS. LET FISH COOL. REFRIGERATE UNTIL FIRM. CUT INTO CUBES. ONE POUND YIELDS ONE CUP OF CUBED FISH.
TO PREPARE;
MELT BUTTER, SAUTE MUSHROOMS LIGHTLY AND REMOVE FROM PAN. STIR IN FLOUR, SALT AND NUTMEG. STIR UNTIL BUBBLING. SLOWLY ADD MILK AND HALF & HALF, STIRRING CONSTANTLY. STIR A LITTLE OF HOT SAUCE INTO EGG YOLKS, THEN STIR YOLK IN MIXTURE INTO REMAINING SAUCE. ADD COOKED MONK FISH, MUSHROOMS, SHERRY AND LEMON JUICE. HEAT THROUGH. SERVE IN PATTY SHELLS. SERVES 8