3 cups cooked Lobster
1 cup light cream
2 egg yolks, beaten
Butter
Salt and pepper to taste
Brandy

Heat cream and egg yolks in a double boiler and cook until it thickens. Add the Lobster, finely cut, and cook for 10 minutes. Add butter and season to taste. Add a shot or two of brandy; mix well and serve on toast points or crisp crackers.