If the lobster is uncooked, boil for only 5 minutes.
Remove all the shell, and cut the flesh in slices.
The flesh from the legs, together with the soft parts and the coral, should be put aside for pounding, or mincing.
Heat 3 tablespoonfiils of butter in a frying-pan, and very gently cook the pieces of lobster in it for 10 minutes without browning; turn the pieces over, and cook for 5 minutes longer.
Add the madeira and brandy, salt, pepper and Cayenne, cover, and continue cooking for 10 minutes.
During this time mash together the hard-boiled yolks of egg, the small pieces of flesh, the soft parts and the coral, 7 table-spoonfuls of butter and 1 of flour, with several tablespoonfiils of the lobster liquorâ€”or water.
Pour this sauce over the pieces in the pan after their 10 minutes are up, and simmerâ€”without boilingâ€”for another 10 minutes.
Arrange the pieces of lobster on a dish, and keep hot; add fresh cream to the sauce, away from the heat, re-heat in a double saucepan, and pour over the lobster before serving.