Preparation:
Cook the lobsters (if they’re fresh) and let them cool a little. Split each lobster in half lengthwise. Remove the sand sacs in the heads, and the intestinal tubes. Reserve the coral and green matter in a bowl. Remove the rest of the meat and chop it fairly roughly. Break the claws, remove the meat and chop it as well. Chop the ham, mushrooms and shallots finely. Melt 35 g (1,2 oz.) butter in a large pan, put in the lobster meat and cook it for about 1 minute; then add the ham, shallots and mushrooms, and continue to cook gently for another two minutes.

Pour the warmed brandy into the pan and set it alight to flambé the shellfish and vegetables. Then pour in the wine and port, season to taste, cover and cook gently for 20 minutes.

Beat the egg yolks into the cream and add this to the reserved coral and green matter: then away from the heat, beat it into the lobster mixture, making sure that it thickens without boiling. Check the seasoning, and serve in a warm tureen with buttered noodles.

4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).