Heat vegetable oil in a large saucepan. Add shallots, tomato paste and paprika and cook for about 5 minutes.

Add the white wine and bring to a boil. Boil until almost evaporated, 1 to 2 minutes.

Then stir in 1-1/2 cups chicken stock, 1-1/2 cups heavy cream and 1 teaspoon salt. Bring to a boil, reduce heat to a simmer and simmer gently for 15 minutes.

meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until softened and the liquid has evaporated about 5 minutes.

Add the cream sauce to the skillet with the mushrooms, stir in the lobster meat and bring to a simmer. Add the sherry and simmer for 30 seconds

In a small bowl, whisk together the egg yolk, 2 tablespoons of the hot cream sauce and 2 tablespoons heavy cream. Whisk this mixture into the lobster sauce and bring just to a simmer over low heat. Do not boil.

Stir in tarragon and parsley and serve over rice.