FOUR PEOPLE:

3 lb. lobster, cooked
1/2 c. butter
3 tbsp. flour
Salt and paprika to taste
Dash of nutmeg
1 c. light cream
3 egg yolks, beaten
3 oz. sherry
1 oz. brandy (optional) or 2 or 3 or 4?

TWELVE PEOPLE:

9 lb. lobster, cooked
1 1/2 c. butter
9 tbsp. flour
Salt and paprika
Dash of nutmeg
3 c. light cream
6 egg yolks, beaten
6 oz. sherry
2 oz. brandy

Remove lobster from shell and dice in bite sizes. Melt butter and add flour and seasonings. This operation creates a roux. When smoothly blended, gradually add cream. Bring to boiling point. Stir in lobster meat and when thoroughly heated, add the beaten egg yolks and the sherry and cook over hot water (a double boiler) just until thickened but not boiling. Just before serving, add brandy. Serve on toast points.