1/4 c. butter
1 1/2 tbsp. flour
1 lb. (2 c.) cooked lobster meat cut into chunks
1/2 tsp. salt
Dash of pepper
1/4 c. dry sherry or dry white wine
2 egg yolks, slightly beaten
1 1/2 c. light cream

In medium saucepan or top of double boiler, melt butter. Stir in flour and let cook 1 minute. Add lobster, salt, paprika and sherry. In a small bowl, combine beaten egg yolks and cream; gradually add to lobster mixture and blend well. Cook over very low heat or hot water until thickened, stirring frequently. Serve over toast points or patty shells. Serves 4.