Cut lobster in half lengthwise. Crack claws. Remove lobster meat from the shells and cut into large cubes. Saute lobster pieces in butter for a few minutes. Add heated cognac and flame. Combine beaten egg yolks and cream in the top of a double boiler and cook over water, stirring continuously, until the mixture coats the spoon. Add lobster meat and juices and heat through, taking care that the sauce does not curdle. Add salt, pepper, cayenne, and paprika to taste. Serve on a bed of rice.{$7e}(Original recipe for 4)
