4 lg. lobsters
3 sm. lobsters
2 tbsp. butter
1/2 c. cream
2 egg yolks
1 c. lobster stock
1 c. sm. toasted bread cubes
2 tbsp. sherry

Drop lobsters in kettle of water. Boil 10 minutes. Set large lobsters aside, belly up, so juice does not run out of shell. Remove meat from 3 small lobsters. Cook shells with celery, parsley, and seasonings for about 15 minutes; strain. This gives you a lobster stock.

In double boiler melt butter, add cream, egg yolks; stir as this thickens, add lobster stock. Cook until the consistency of cream sauce. Remove from heat, add lobster meat, toasted bread cubes and sherry.

Next, split large lobsters down the center, remove intestinal vein, stomach and liver. Cut under shell from tail so meat will show. Crack large claws. Fill body cavity with dressing, be generous. Sprinkle with bread crumbs. Bake in hot oven, 500 degrees, for 10 minutes. Set under broiler to brown crumbs. Serve with melted butter.