Lobster Newburg

Sauté lobster chunks slowly in butter for 5 minutes, then pour in brandy and light it. Spoon pan juices over lobster while it flames, then remove pieces from the pan and keep them warm. Add wine to the pan and boil it down over medium heat until almost entirely reduced. Place cream beaten with egg yolks in the top of a double boiler, whisk in reduced wine and stir constantly, until sauce thickens. Add lobster to the sauce, season with salt, pepper, cayenne, and paprika, and when thoroughly heated, serve it over rice.