Cut the meat of the lobsters into small delicate slices.
Put the butter on the stove in a frying-pan, and when it becomes hot, put in the lobster.
Cook slowly for five minutes; then add the salt, pepper, sherry, brandy, and nutmeg, and simmer five minutes longer.
Meanwhile, beat the yolks of the eggs well, and add the cream to them.
Pour the liquid over the cooking mixture, and stir constantly for one minute and a half.
Take from the fire immediately at the end of that time, and serve in a warm dish.
Special care must be taken to stir the mixture constantly after the cream and beaten egg are poured over the lobster until the frying-pan is taken from the fire.