3 cups boiled diced lobster meat
1/4 cup unsalted butter
1/4 cup medium dry sherry
1 tablespoon brandy
1 1/2 cups cream
1/4 teaspoon nutmeg
salt, white pepper
1/2 teaspoon paprika
4 large egg yolks, well beaten
Melt the butter in a heavy saucepan. Cook the lobster meat in butter
over medium heat for 2 minutes. Add sherry and brandy and cook,
stirring, for 2 minutes more. Set meat aside and keep warm.
Add the cream to the sauce mixture and reduce to about 1 cup. Add salt,
pepper, cayenne, paprika and nutmeg and lower heat to medium-low.
Beat the egg yolks well and whisk into sauce to thicken slightly.
DO NOT BOIL.
Return lobster meat to the sauce and allow to heat through. Serve & enjoy!