|Cold water||1 Quart|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Milk||4 Cup (64 tbs)|
|Cream||1 Cup (16 tbs)|
Cut meat from cooked fresh lobsters into small pieces, leaving claw meat whole.
Put water, onion, celery and bay leaf with cracked lobster shells in saucepan.
Cover, and simmer 30 minutes; then uncover, and reduce broth to about 2 cups.
Strain, and reserve broth.
Melt butter, and saute lobster meat gently; add milk and reserved broth; heat to boiling.
Beat egg yolks with cream; stir in 1 cup hot stew very gradually and then return all to kettle.
Stir constantly until hot; do not let mixture boil.
Season to taste.
Serve with piece of claw meat in each bowl, and dust top with papri-ka.