Melt butter in a skillet over medium heat.
Add the lobster meat, sauté the lobster for 2 minutes
Sprinkle with the paprika and stir in the sherry. Gently cook reducing the liquid.
Heat a double boiler and add the lobster. *
Pour in the cream, coating the lobster.
Slowly add the beaten eggs, stirring gently until the sauce is thickened.
Add a dash of cognac or sherry when thickened.
Serve over toast points or rice.
Serves 3-4
If not using a double boiler, make sure to temper the egg yolks with cream to prevent scrambling.