4 tbsp. butter
1/4 c. sherry
1 c. (well packed) cubed, cooked lobster meat
1 tbsp. flour (more or less)
3/4 c. half and half cream
2 egg yolks, beaten
1/2 tsp. salt

Melt 2 tablespoons butter in saucepan, then add sherry. Cook 1 minute. Remove from heat, add lobster meat and set aside. Melt remaining 2 tablespoons butter, add flour, salt and cream (making a cream sauce). Drain the sherry from the lobster, reserving meat, and cook until thick and smooth. Gradually beat some of the sauce into egg yolks, then add to remaining sauce. Stir and cook until smooth. Add lobster meat.

Turn into small pie plate or 4 individual casseroles. Sprinkle with topping made from 1/4 cup cracker meal, 1/4 teaspoon paprika, 1 1/2 tablespoon Parmesan cheese and 1 tablespoon finely crushed potato chips.

Bake at 300 degrees for 15 minutes. Serves 4.

To lower calorie and fat content, use milk in place of cream.