4 tablespoon (60 ml) butter
2 cups diced, boiled lobster meat
1/4 cup dry sherry or Madeira wine
1/2 teaspoon (2 ml) paprika
1/4 teaspoon (1 ml) nutmeg
3 egg yolks
1 cup (250 ml) cream
Salt and freshly ground black pepper to taste
Hot buttered toast (optional)
Melt the butter in a saucepan over low heat. Add the lobster meat and cook for 2 or 3 minutes, stirring frequently. Add the sherry, paprika, and nutmeg, and cook an additional 2 minutes. Beat the egg yolks and the cream together and add them to the pot. Heat until thickened, stirring constantly, and DO NOT BOIL. This dish is traditionally served over toast.
Serves 4 to 6.