Lobster Newburg

1/4 cup butter
2 tsp. flour
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. paprika
heavy cream
3 egg yolks, slightly beaten
2 cups coarsely chopped boiled lobster
2 tsp. sherry
3 cups cooked white rice

Melt butter in top of double boiler, over direct heat. Remove from heat. Stir in flour to make smooth mixture. Add salt, nutmeg and paprika. Gradually stir in cream. Stir and bring to a boil. Reduce heat and simmer, stirring 3 minutes longer. Stir a little hot mixture into egg yolks, then pour back into top of double boiler. Add lobster and cook, over hot water, stirring until mixture is thickened and lobster is hot (do not boil). Stir in sherry. Serve over rice. Makes 4 servings.