Cut lobster meat into 3/4 inch slices or chunks, set aside.
In a pan, melt butter over medium-low heat, add 1/4 teaspoon of the salt, pepper, paprika, cayenne and lobster meat. Cook, stirring occasionally, just until heated through.
In another pan, slowly heat half-and-half to scalding (just beginning to bubble at edges), stir in sherry. In a bowl, using a wire whip, beat egg yolks slightly, add hot half and half mixture to yolks, beating rapidly and constantly. Return mixture to pan and cook, stirring, over low heat until slightly thickened (do not boil), add remaining 1/4 teaspoon salt.
Pour sauce over lobster and mix thoroughly. Serve on toast slices or heaped high in baked patty shells.
In a pan, melt butter over medium-low heat, add 1/4 teaspoon of the salt, pepper, paprika, cayenne and lobster meat. Cook, stirring occasionally, just until heated through.
In another pan, slowly heat half-and-half to scalding (just beginning to bubble at edges), stir in sherry. In a bowl, using a wire whip, beat egg yolks slightly, add hot half and half mixture to yolks, beating rapidly and constantly. Return mixture to pan and cook, stirring, over low heat until slightly thickened (do not boil), add remaining 1/4 teaspoon salt.
Pour sauce over lobster and mix thoroughly. Serve on toast slices or heaped high in baked patty shells.
Preparation
