Categories: Seafood, Main dish 
      Yield: 4 servings 
  
      4    Live lobsters, 1 1/2 lb ea 
    3/4 c  Butter 
      1 c  Chopped mushrooms 
           Salt & fresh black pepper 
    1/2 c  Soft bread crumbs 
      1 tb Worcestershire sauce 
  1 1/2 ts Maggi seasoning 
           Tabasco sauce 
      4 ts Parsley, chopped 
      4 ts Pimento, chopped 
    3/4 c  Sherry 
    1/4 c  Cognac 
      2 c  Heavy cream 
      4    Egg yolks 
    1/2 c  Parmesan cheese, grated 
           Paprika 
  
  1>. Cook and clean the lobsters. Twist off the claws, reserving the small 
  claws for garnish. Remove meat from the bodies and cut into small pieces. 
  Crack the large claws, remove meat and cube. Reserve the shells. 2>. 
  Preheat oven to moderate (350 deg.F) 3>. Heat 1/2 cup of the butter, add 
  the mushrooms and cook three minutes. Season with salt and pepper. 4>. Add 
  the lobster meat, crumbs, seasonings, sheery, cognac, cream and egg yolks. 
  Mix well. 5>. Fill the lobster shells with the mixture, sprinkle with 
  cheese, dot with the remaining butter and sprinkle with paprika. 6>. Place 
  in a shallow pan and bake fifteen minutes. Serve immediately.