3 lb. 2 cooked lobsters
6 tbsp. butter
1/4 c. brandy
1/2 c. dry sherry
1/2 c. heavy cream
2 egg yolks, beaten
Salt & pepper
Boiled rice
Chopped parsley

Cut lobsters in half; scoop out meat and dice; warm the shells. Melt butter in a pan. Add lobster meat and saute until coated with butter, 2-3 minutes. Stir in brandy and sherry and simmer for 5 minutes; fold in half the cream and keep mixture warm.

Combine remainder of the cream and egg yolks in a bowl and blend. Then fold into lobster mixture, season with salt and pepper; heat, stirring constantly. Spoon lobster mixture into the shells. Sprinkle with parsley and serve with hot, boiled rice.