1 1/2 lbs. lobster meat
1 tbsp. flour
1 1/2 c. cream
1/4 tsp. salt
3 tbsp. butter
1 c. sherry
3 egg yolks, beaten
Dash of paprika

Melt butter in double boiler and blend in flour. Then heat lobster in butter for 5 minutes. Add wine and simmer slowly until the wine is almost reduced. Beat cream into egg yolks and add lobster. Add salt. Cook, stirring constantly until it thickens. Serve at once in a casserole, using toast tips. Makes 6 servings.