Boil the lobsters for 15 minutes. Split them in half on a baking sheet to recover the juice. Remove the eggs and all the meat, including that from the large claws. Squeeze the juice from the small claws. Put the meat, juice, eggs, and melted butter in a saucepan. Stir to coat all the pieces well. Cover and let rest for about 4 hours. Heat the cream just to the boiling point, then add the lobster meat and paprika mixture to color. If necessary, season with salt to taste (note: the butter and lobster juice are usually sufficient to season). Once the mixture has cooled, refrigerate for at least 24 hours. Reheat before serving and add 30 ml (2 tablespoons) of sherry, if desired.