6 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cup light cream

3 beaten egg yolks

1 5oz can (1 cup) lobster, broken in large pieces

3 tablespoons dry white wine

2 teaspoons lemon juice

1/4 teaspoons salt

paprika to taste

pastry cups or rice

Melt butter in skillet; blend in flour

Add cream all at once, cook stirring constantly until sauce thickens and bubbles

Stir small amount of hot mixture into egg yolks; return to hot mixture; cook, stirring constantly until thickened.

Add lobster, heat through

Add wine, lemon juice and salt

Sprinkle with paprika

Serve over pastry cups, toast points or rice.

**substitute 1 cup flaked, cooked crabmeat; or 2 cups cleaned, cooked shrimp; or approximately 1 cup chicken, cooked and cubed.