2 c. cooked, canned lobster
2 tbsp. butter
1/4 tsp. salt
Dash of cayenne
3 tbsp. sherry
3 egg yolks
1 c. light cream
Buttered toast

Heat lobster in butter for a few minutes. Add salt, cayenne and sherry. Beat egg yolks; slightly mix with cream and add to lobster. Cook over low heat until thickened, but do not boil. Stir constantly. Serve at once on hot toast.