Baked Maine Lobster

• 4 large lobsters (select)
• 3 small lobsters (chix)
• 2 Tablespoons butter
• 1/2 cup cream
• 2 egg yolks
• 1 cup lobster stock
• 1 cup small toasted bread cubes
• 2 Tablespoons sherry

Boil the lobsters 10 minutes. Set to one side the four large lobsters, flesh side up so juice will not run out of shell. Remove meat from 3 small lobsters; cook shells with celery, parsley, and seasoning for 15 minutes - strain. This provides the lobster stock. In double boiler melt butter, add cream and yolks of eggs; stir as this thickens. Add lobster stock. Cook until the consistency of cream sauce. Remove from heat, add lobster meat, bread cubes, and sherry.

Next, with a sharp pointed knife split the large lobsters. Remove intestinal vein, craw, and tomalley, cut under-shell from tail so meat will show, crack large claws, fill body cavity with dressing - be generous - and sprinkle with bread crumbs. Bake in 500 ° oven for 10 minutes; set under broiler to brown crumbs if needed. Can be prepared all but baking several hours in advance. Serve with melted butter.