4 select lobsters (1¼ lb each)	½ tsp. Lawry's seasoned salt
½ c. dry sherry	1/8 tsp. white pepper
1 stick butter	2 tbsp. lemon juice
5 tbsp. flour	1 c. light cream
4 egg yolks, well beaten	¼ c. seasoned bread crumbs
1 c. potato chips  paprika

Boil lobsters.  Pick out meat and place in large shallow dish (include the green). Pour sherry over lobster meat. 

Melt butter in top of double boiler and flour to make roux.  Blend well with whisk.  Add salt, pepper and lemon juice.  Add light cream gradually.  Stir until mixture thickens.

Add some of the sauce to the beaten egg yolks and whisk together.  Now add this egg mixture to the remaining white sauce.  Keep over low heat until it's the consistency of soft custard.

Cool and pour over lobster meat.  Cover with topping of bread crumbs and crushed potato chips.  Sprinkle with paprika.  Bake in a 275º oven until heated.