Melt 4 tablespoons of the butter, add sherry, and boil 1 minute.
Add lobster and remove from heat.
In a medium saucepan, melt remaining butter.
Add flour and cook, stirring, until mixture bubbles. Remove from heat.
Drain and reserve
the sherry from the lobster meat, then slowly stir sherry and cream
into the mixture until thoroughly blended. Return to heat and cook,
stirring constantly, until sauce is smooth and thick.
Spoon 4 tablespoons of the sauce into a small bowl.
Add beaten egg yolks, 1 tablespoon
at a time, stirring well after each addition.
Return egg mixture
to sauce and mix well. Stir over low heat about 3 minutes; do not
allow to boil.
Remove from heat and add lobster.
Turn into four individual ramekins or a small, deep pie plate.
Combine topping ingredients, blend well, and sprinkle over pie(s).