1/2 c. butter
1-2 tsp. paprika
1 lb. cut up lobster meat
1/2 c. sherry
1 c. light cream
3 egg yolks
1 tsp. brandy

Melt butter in skillet over low heat. Add paprika and lobster meat. Heat until meat is pink. Add sherry and cook until wine is reduced. Beat together egg yolks and cream and stir into skillet. Sauce should not boil. Over cooked egg yolks will sauce mixture to curdle. Stir in brandy and serve on toast points or prepared frozen pastry shells. Makes about 6 servings.