6 tbsp. butter
2 1/2 c. cooked lobster meat
1 pt. lobster bouillon
1 qt. milk, scalded
2 egg yolks
1 c. cream
Salt & pepper
Paprika

Melt butter in large saucepan, add the lobster meat and toss for several minutes to brown lightly. Add bouillon and milk and let it heat through.

Beat egg yolks with cream, stir into bouillon mixture and continue stirring until stew is very hot. Season to taste. Serve in bowls with a sprinkling of paprika. Pilot crackers are the traditional accompaniment, but good, crusty French bread is almost more perfect. Serves 6.