Lobster Sauce

Remove meat from a one and one−half pound lobster and cut claw meat
in cubes. Cover remaining meat and body bones with cold water. Add one−half small onion,
sprig of parsley, bit of bay leaf, and one−fourth teaspoon peppercorns, and cook until stock is
reduced to one cup. Melt three tablespoons butter, add three tablespoons flour, and pour on
gradually the stock; then add one−half cup heavy cream and yolks two eggs. Season with salt,
lemon juice, and paprika; then add lobster cubes.