Cut the lobsters in half lengthwise.
Extract the meat from the claws and tail of the lobsters and cut into large bite-sized pieces – set meat aside.
Pre-heat oven to 150C, Gas 2.
Cut each slice of bread into a large circle and leave to soak in the melted butter until the butter has been absorbed.
Bake the butter soaked bread on a baking tray for 25 minutes.
Meanwhile, in a separate bowl, beat the egg yolks and add the cream and set aside.
Melt the remaining butter in a heavy based pan, add the lobster meat and season with salt and pepper.
Heat through on a very low heat for 5 minutes, then pour over the sherry or Madeira and brandy.
Continue to cook over very low heat until liquid reduced by half, approximately 10 minutes.
Remove from heat and add the egg yolk and cream mixture.
Shake the pan until the cream has bended with the lobster and sherry. Gently move the pan, side to side, until the sauce has thickend, about 3 minutes, but do not stir as the lobster meat will break up and the cream mixture might curdle.
Put a bread circle on each plate and spoon the lobster and sauce over. Sprinkle with a little paprika.