This dish comes from Sir Harry Luke’s splendid book The Tenth Muse, which recites his activities as a naval officer. He says he was called upon to lay down his stomach for his country and eat some very peculiar things indeed. This is one of the nicest of them.
Remove the meat from the lobster, chop it into chunks, and reserve. Save the shell to make a stock another time.
Put the lobster meat into a casserole dish with the mushrooms and tomatoes. Stir together 1 cup of lobster stock, the brandy, sherry, cream, egg yolks, and lemon juice, and season with cayenne, salt, and pepper. Pour this over the lobster and stir to mix.
Cook in a
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