Lobster Newburg No. 1

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.