From Deadly Appraisal

1 live 1 lb. lobster
1/8 stick sweet butter,
plus extra for lightly coating toast points
1/4 cup dry sherry
½ cup heavy cream
¼ tsp freshly grated nutmeg
1/8 tsp cayenne
salt, pepper, and paprika to taste
1 large egg yolk, beaten well
8 slices hearty white bread for toast points

The toast:

  1. Lightly toast hearty white bread.
  2. Remove the crusts.
  3. Lightly spread softened butter evenly.
  4. Sprinkle paprika over the buttered toast.
  5. Cut on the diagonal so you get four triangles per piece.

The lobsters:

  1. In a large kettle of boiling salted water plunge the lobster, head first, and boil it, covered, for 8 minutes from the time the water returns to a boil. Remove the lobster to a cooling rack and let it cool enough to be handled.
  2. Break off the claws at the body and crack them. Remove the claw meat and cut it into ½”  pieces. Slice the lobster length-wise along the underside and extract the meat from the tail, discarding the body, and cut the tail meat into ½” pieces.
  3. In a sturdy saucepan, sauté the lobster meat in the butter over medium heat, stirring occasionally, for 2 minutes. Using a slotted spoon, transfer the lobster meat to a bowl.

The sauce:

  1. In the same buttery saucepan used to sauté the lobster meat, cook ½ cup sherry, stirring occasionally, for 2 minutes.
  2. Add the cream to the sherry mixture and boil gently until the liquid is reduced to about 1 cup.
  3. Reduce the heat to low and stir in the remaining ¼ cup sherry, nutmeg, cayenne, salt, pepper, and paprika to taste.
  4. Whisk in the egg yolks, cooking the mixture, for 3 minutes.
  5. Reduce the heat to simmer and whisk the mixture periodically for 5 minutes more.
  6. Stir in the lobster meat and remove the sauce pan from heat.
  7. Spoon the mixture over the toast points and serve immediately.