Place two two-pound live lobsters in a pan, cover with water, add a tablespoon salt and boil for twenty-five minutes. Remove, split, take out all the meat from bodies, claws and tails and cut meat into equal dice-shaped pieces. Heat an ounce butter in a saucepan, add lobster and gently cook for ten minutes, occasionally tossing, season with a light teaspoon salt, two saltspoons white pepper, sprinkle over two light teaspoons Oriental curry powder and add a half gill sherry wine. Let slowly cook for two minutes, lightly tossing, add a gill cold, thick cream, lightly mix and gently cook for five minutes. Dilute two egg yolks in two tablespoons cream and gradually add to lobster, being careful to mix continually while adding, but do not allow to boil again, pour into a hot tureen and serve with freshly prepared hot toast separately.