Heat 2 cups cooked lobster meat in 1/4 cup butter and 1 tablespoon of flour. Season to taste with salt, pepper and paprika. Add 1 quart scalded milk, 1/2 pint heavy cream, and a little evaporated milk. Allow to stand in double boiler at least 1 hour before serving. Just before serving, add 2 beaten egg yolks and 2 tablespoons of sherry and mix thoroughly.