2 c. lobster meat
1/4 c. butter
1 tbsp. sherry
1 tbsp. brandy
1/2 tsp. salt
1/2 tsp. cayenne
1/2 tsp. nutmeg
3 egg yolks
1 c. cream

Cook together 2 cups lobster, 1/4 cup butter, 1 tablespoon sherry and 1 tablespoon brandy. Cook together for 3 minutes. Add 1 cup cream, salt, cayenne, nutmeg, egg yolks slightly beaten. Stir in low heat until slightly thickened. Serve on toast with rice.