12 hard-boiled eggs, shelled and sliced in half length-wise
1 teaspoon brown mustard
3 tablespoons mayonnaise
1/2 teaspoon EACH salt and pepper
2 cups chopped lobster meat (reserve 24 small pieces for decoration)
1 tablespoon dry sherry
Place yolks in a medium bowl and mash with a fork. Add mustard, mayo, salt and pepper and mix well. Fold in lobster meat and sherry. Fill each egg white with a heaping teaspoon of the filling. Top each with a piece of lobster meat and a dusting of paprika. Store in refrigerator.