- Lobsters – 4 fresh
- Heavy cream – 1 cup
- Butter – 4 tablespoons
- Minced clams and liquid – 8oz can
- Egg yolks – 3
- Brandy – 1/4 cup
- Salt and pepper – to taste
Steam the Lobsters and pick out the meat. Cut Lobsters into large pieces. Cook Lobster in small amount of butter for 5 minutes over low heat. Add brandy; ignite. Blend cream and egg yolks in double boiler. Cook, stirring until mixture coats spoon. Add Lobster and seasonings.
Serve hot in toast cups, pastry shells or over wild or white rice.