(Serves 4)

·                     2                              boiled lobsters (about 2 lb each)

·                     2 1/4 pints              white wine or cider

·                     1/2 pint                   cream or milk

·                     1 1/2 oz.                  butter or margerine

·                     3                              egg yolks

·                                                     cayenne pepper

·                                                     salt and pepper to taste

- Cut the lobsters in half lengthwise.

- Remove the tomalley and set aside for the "Tomalley Spread" recipe.

- Extract the tail meat and remove the intestinal tract. Save the shell halves.

- Cut up all the meat into bitesize pieces.

- Melt the butter in a saucepan; add lobster and pour wine over all.

- Beat the eggs with cream or milk and add to the lobster.

- Season with salt, pepper and cayenne.

- Heat quickly, but on no account let it boil.

- Fill the empty lobster shell halves with the mixture and dot with a little butter or margarine.

- Place under broiler to brown quickly. For larger amounts, brown in a hot oven.

- Serve piping hot with your favourite pasta.

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