2 c. cold boiled lobster meat
1/2 c. butter
1/4 c. dry sherry
1 c. heavy cream
1/2 tsp. salt
1/4 tsp. paprika
Few grains cayenne

Cut lobster in chunks. Melt 1/4 cup butter, add lobster and saute in butter for 1 minute, tossing lightly. Pour sherry over lobster, let stand. Put heavy cream in double boiler. Add salt, cayenne and paprika. Add lobster mixture to cream sauce. Cook 10 to 15 minutes. Let stand in refrigerator 24 hours before serving.