|Cream/Creamy white sauce||100 Gram|
|Brandy/Sherry / both||1 Tablespoon|
Split the lobsters and remove the veins.
Keep the shells.
Heat the butter and cook the lobster for a few minutes.
Add cream or sauce, brandy and/or sherry and the egg yolk.
Simmer without boiling for 3 mins.
Season well and pile back into the shell.
Garnish with lemon and parsley.
Serve with Waldorf salad.