Categories: Seafood, Casseroles, Continental 
      Yield: 4 servings 
  
      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.