1/4 cup margarine or butter
1 1/2 tablespoons flour 
1 lb. (2 cups) cooked lobster meat, cut into chunks 
1/2 teaspoon salt Dash paprika 
1/4 cup dry sherry or dry white wine 2
2 egg yolks, slightly beaten 
1 1/2 cups light cream

In a medium saucepan or top of double boiler, melt butter. Stir in flour and let cook 1 minute. Add lobster, salt, paprika and sherry. In a small bowl, combine beaten egg yolks and cream, gradually add to lobster mixture and blend well. Cook over very low heat or hot water until thickened, stirring frequently. Don't overcook. Serve over toast points or patty shells. Serves four.