Grilled lobster with cream and Worcester sauce

From Sir Harry Luke’s famous travellers’ cookery book ‘The Tenth Muse’

The English way with lobster, which used to be very plentiful, was generally to take it from its shell, mince it up, mix it with cream, breadcrumbs and seasoning and then cook it. But when lobsters are so scarce and also so beautiful, the simplest and plainest ways of serving them are really the bes