Cook six lobsters each weighing about two pounds in boiling salted water for twenty-five minutes.
Twelve pounds of live lobster when cooked yields from two to two and a half pounds of meat with three to four ounces of coral.
When cold detach the bodies from the tails and cut the latter into slices, put them into a sautoir, each piece lying flat, and add hot clarified butter.
Season with salt and fry lightly on both sides without coloring.
Moisten to their height with good raw cream.
Reduce the heat quickly to half.
Then add two or three spoonfuls of Madeira wine.
Boil the liquid once more only, then remove and thicken with a thickening of egg yolks and raw cream.
Cook without boiling, incorporating a little cayenne and butter.
Then arrange the pieces in a vegetable dish and pour the sauce over.