In the top of a double boiler over simmering water, melt the butter. Add the flour and blend to form a smooth paste. Add the cream and cook until thickened. Add the lobster meat. Stir in the eggs, sherry, and salt. Continue cooking until the sauce has thickened, about 3 minutes. Serve at once, in popovers, pastry shells, toast or over rice or toast points or pasta.