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

Boil the lobsters 10 minutes. Set to one side the four large lobsters, flesh side up so juice will not run out of shell. Remove meat from 3 chicken lobsters; cook shells with celery, parsley, and seasoning for 15 minutes, strain.

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

Next, with a sharp pointed knife split the large lobsters. Remove intestinal vein, craw, and tomalley, cut under-shell from tail so meat will sow, crack large claws, fill body cavity with dressing; be generous, and sprinkle with bread crumbs.

Bake in 500 degree oven for 10 minutes; set under broiler to brown crumbs, if needed. Can be prepared all but baking several hours in advance. Serve with melted butter.