Bring the court bouillon to the boil, plunge in the lobster and
Skin, fillet and trim the sole. Flatten the fillets slightly with the back of a knife or cutlet bat to prevent them curling while poaching. Fold the fillets in half; if they prove to be a little too long, then fold the tail over about 2.5 cm/1 inch and then fold in half. Butter an ovenproof pan, lay the fillets in, add the fish stock and the sherry, and cover with buttered paper or foil. Heat the liquid over a high heat until it just starts to tremble, then transfer the pan to the oven and poach for 3-4 minutes. When cooked, remove the fillets from the liquor and cover and keep warm. Pour
Reduce the remaining liquor by at least three-quarters and then add the lobster sauce and reduce again by half. Pour in the cream and reduce further until the sauce just coats the back of a spoon.