2 tbsp. butter
1 tbsp. flour
2 c. cream
1 (2 lb.) lobster (approximately 2 c. cubed lobster meat), cooked
3 egg yolks, well beaten
1/4 c. sherry
2 tbsp. brandy
1/4 tsp. salt
Dash of cayenne

Melt fat in saucepan. Add flour and stir until smooth. Gradually add cream and bring mixture to boiling point, slowly. Let simmer gently for 1/2 minute. Add lobster meat and bring to boiling point again. Combine egg yolks, sherry and brandy (if desired) and add to lobster mixture. Add seasonings and cook over very low flame 2 minutes longer. Serve on toast points. Garnish with paprika. 6 servings.