Cut lobsters in half lengthwise. Crack claws. Remove lobster meat from the shells and cut into large cubes. Sauté lobster pieces in butter for a few minutes. Add heated cognac and flame.
Combine beaten egg yolks and cream in the top of a double saucepan and cook over water, stirring continuously, until the mixture coats the spoon. Add lobster meat and pan juices, and heat through, being