3/4 lb. cooked lobster cut into chunks
1/2 c. heavy cream
2 egg yolks
1/4 c. butter
2 tbsp. real sherry
Cayenne pepper and salt to taste

Melt butter in a medium saucepan. Mix the egg yolks and cream then add to the melted butter along with the sherry. Cook, stirring constantly until thickened over low heat. Remove from the heat and add the lobster and cayenne pepper and salt, then reheat gently. Serve over toast points. Makes about 3 servings.