2 c. or cans fresh or frozen lobster
2 tbsp. butter
Salt, cayenne pepper and paprika to taste
4 egg yolks
1 c. light cream
1/2 c. dry sherry
1 tbsp. brandy (optional)

Melt butter in top of double boiler over hot, not boiling, water; add salt, pepper and paprika.

Beat egg yolks, add cream and sherry; beat to blend thoroughly. Slowly add egg yolk mixture to melted butter; cook, stirring constantly until thickened. Add lobster and continue cooking until heated through.

Blend in brandy if desired. Serve on toast points. Serves 6.