1/2 lb. mushrooms, sliced
1/2 c. milk
1/4 tsp. salt
3 c. cooked lobster
3 tsp. butter
1/4 tsp. paprika
4 tbsp. flour
2 c. light cream
3 hard-cooked egg yolks, riced (passed through sieve)
(Toast croustade or pate shells)

Slice mushrooms and cook with milk and salt in top of double boiler over hot water for 15 minutes. Put lobster, butter and paprika in heavy pan and cook gently without browning, until butter is melted. Blend in flour and cream, stir in liquid left from cooking mushrooms and cook until thick and smooth. Add mushrooms and riced egg yolks. Stir in wine just before serving. Makes 6 large servings.