4 tbsp. butter
2 c. diced cooked lobster meat
1/4 c. dry sherry
1/2 tsp. paprika
1/3 tsp. nutmeg
3 egg yolks
1 c. cream
Salt and pepper to taste
Hot cooked rice or hot buttered toast to serve 4

In the top of a double boiler over simmering water, melt butter. Add lobster and cook 3 minutes, stirring continuously. Add sherry and cook about 2 minutes more. Stir in paprika and nutmeg.

In a small mixing bowl, beat egg yolks and cream. Add about 1/4 cup of the lobster mixture to the egg cream mixture and mix well. (This is to warm the cream slowly so it does not curdle - be careful). Add to the rest of the lobster mixture in a double boiler. Cook and stir until thickened, about 3 minutes - serve over rice and toast.