|Water||3⁄4 Cup (12 tbs)|
|Tarragon vinegar||6 Tablespoon|
|Minced onion||2 Teaspoon|
|Minced chives||2 Teaspoon|
|Egg yolks||6 , beaten|
|Dry mustard||1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
Cook lobsters according to directions for boiled lobster.
Re- move meat from shells; reserve shells.
Cut meat into cubes.
Combine water, vinegar, onion and chives and simmer about 5 minutes.
Add lobster meat; heat thoroughly but do not boil.
Arrange shells on a preheated fireproof dish and keep warm.
Remove lobster meat from sauce and fill shells.
Combine egg yolks and mustard.
Pour some of the hot liquid into egg yolks, mix well.
Return to pan and cook, stirring constantly, over low heat until sauce is smooth and thickened.
Season with salt, add chopped parsley.
Pour sauce over lobster meat in shells and serve immediately.
This dish may be served over buttered toast instead of in lobster shells.