|White sauce||1⁄2 Pint|
|Single cream||1⁄2 Pint (Mixed With White Sauce)|
|Brandy||1 Teaspoon (Leveled)|
|Lettuce||2 (For Garnish)|
|Watercress||1 Tablespoon (For Garnish)|
|Tomato slices||2 (To Garnish)|
|Cucumber slice||2 (To Garnish)|
Remove the lobster meat from the body and claws, dice and toss in the hot butter, add the white sauce, cream and brandy.
Blend the eggs with the milk, add to the mixture and thicken WITHOUT BOILING for a few minutes.
Add pepper and sherry and pile back into the lobster shells.
Serve garnished with lettuce, watercress and slices of tomato and cucumber.