|Lobsters/2 pounds monkfish fillets, skinned||3 Ounce (2 Lobsters Of 1 1/2 Pound Each)|
|Half and half/Whole milk||3⁄4 Cup (12 tbs)|
|Fish stock/Low-sodium chicken broth||1⁄4 Cup (4 tbs)|
|Unsalted butter/Margarine||1 Tablespoon|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Ground red cayenne pepper||1 Pinch|
|Dry sherry/Fish stock||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Teaspoon|
|Egg yolks||2 Large, slightly beaten|
|Minced parsley||2 Tablespoon|
|Lemon||1 Large, thinly sliced (For Garnish, Unpeeled)|
1. Half-fill a lobster pot or 8-quart stockpot with water and bring to a boil. Add the lobsters, cover, and cook for 9 minutes or until a leg removes easily. Transfer to a cutting board. When cool enough to handle, crack the shells, and remove the meat. Cut into bite-size pieces and arrange in 4 scallop shells or 1 1/2-cup gratin dishes.
2. Meanwhile, in a medium-size double boiler or heavy saucepan placed over a pan of simmering water, bring the half-and-half, stock, butter, salt, and pepper to a boil, whisking occasionally.
3. Whisk in the sherry and lemon juice, then the egg yolks. Cook, whisking, for 3 minutes or just until thick. (Do not boil.) Remove from the heat, stir in the parsley, and ladle over the lobster. Garnish with the lemon slices and serve with steamed asparagus.