2 c Lobster meat
2 tb Sherry
4 tb Butter
1 tb Flour
1 c Light cream
2 Egg yolks; beaten
1 tb Lemon juice
Salt
Paprika

Heat lobster thoroughly in 3 Tbsp. butter and sherry. Be careful not to brown butter. In another pan, blend the rest of the butter with the flour; add cream and stir until sauce thickens and boils, stirring constantly. Remove from heat, stir in beaten egg yolks; return to heat, stirring about 2 mins. until it thickens. Add lobster, lemon juice, and seasonings. Mix well, but do not beat! Serve on toast points.