Cube lobster. Melt butter in pain of chafing dish over hot water and blend in flour. Add salt, pepper and mushrooms.
Add cream to egg yolks and beat well.
Add lobster, cognac and sherry to onion mushroom mixture. Stir well. Add cream and egg yolks and stir gently over fire until thickened and hot. Can substitute shrimp or crabmeat for lobster or use in combination.