6 T  Butter

  1 1/2 c  Light cream

    1/2 lb Lobster meat  (or more)

      2 t  Lemon juice

           Paprika
      2 T  Flour

      3    Egg yolks, beaten

      3 T  Dry sherry

    1/4 t  Salt

           Patty shells or toast cups
  Melt butter in skillet and blend in flour.  Add cream all at once.
  Cook, stirring constantly, until sauce thickens and bubbles.  Stir a
  small amount of hot mixture into egg yolks, return to hot mixture;
  cook, stirring, constantly, until mixture thickens.  Add lobster;
  heat. Add wine, lemon juice, and salt.  Sprinkle with paprika. Serve
  in patty shells or toast cups.