2 tablespoons butter

4 ounces Maine lobster meat*

1 tablespoon flour

1/2 cup heavy cream

1/2 cup light cream

1/4 teaspoon salt

Dash cayenne pepper

Paprika

Dash of sherry (optional)

In a saucepan, melt butter.

Add lobster meat and cook over medium-low heat for 3 minutes, stirring constantly so Lobster won't burn.

Stir in flour.

Add heavy cream, light cream, salt, and cayenne pepper.

Cook, stirring constantly, until soup is slightly thickened and very hot.

Divide into bouillon cups and sprinkle with paprika.

A dash of sherry may be added.