Ingredients

• 1/4 cup butter
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon sweet paprika
• 1 cup heavy cream
• 3 egg yolks, slightly beaten
• 2 cups chopped boiled lobster
• 2 tablespoons dry sherry
• 3 cups cooked rice

• Prep Time: 20 minutes
• Cook Time: 20 minutes

• Total Time: 40 minutes
• Yield: 4 Servings

Preparation

1. In top of a double boiler directly over heat source, melt butter; remove from heat. Add flour, stirring until smooth. Stir in salt, nutmeg, and paprika.
2. Gradually stir in cream. Put back on heat; bring to a boil, stirring constantly. Reduce heat and simmer, stirring, for 3 minutes longer.
3. Stir a little of the hot mixture into the beaten egg yolks, then pour back into the pan.
4. Place top of double boiler over a pan of hot water over medium-low heat. Add lobster to the sauce, cooking and stirring until mixture is thickened and lobster is heated through, about 10 minutes.

1. Stir in sherry.
2. Serve over hot cooked rice.