4    Fresh lobsters, live

    1/2 c  Sweet butter

           Salt
           Freshly ground white pepper
    1/2 c  Finely chopped shallots or

           -scallions
     12 c  Calvados

      3 c  Heavy cream

      3 tb All purpose flour

    1/2    Lemon, juice of

      1 ds Cayenne pepper

      2 tb Finely chopped fresh parsley

  Servings: 4
  Split the lobsters lengthwise with a big knife and break the shells off the
  claws with a hammer or a cleaver. Pour the liquid and the tomalley (the
  liver) into a small bowl. Discard the stomach (the small sac which is
  behind the eyes).
  Melt half the butter in a large, heavy saucepan. When the butter turns the
  color of a hazelnut, add the lobsters and sprinkle with salt and pepper.
  Cook over high heat for eight to 10 minutes, turning lobsters often. They
  should turn evenly red all over. Remove the lobsters from the saucepan.
  Arrange in a large roasting pan and place in a preheated 250-F oven to keep
  them warm and to finish cooking.
  Add the shallots to the saucepan and sizzle exactly 1 minute without
  burning. Add the Calvados, ignite, and when the flame dies out, add the
  cream. Work together the remaining butter and the flour. When the sauce
  starts boiling, add the flour mixture (beurre manie), bit by bit, whipping
  vigorously into the sauce with a wire whisk until smooth. Bring slowly to a
  boil. Then mix in the tomalley and lemon juice. Taste for seasoning and add
  salt and cayenne pepper, if necessary. You may cook a bit longer to reduce
  the sauce if you like it thicker. Stir in the parsley. Pour the sauce over
  the lobsters and serve piping hot.
  A rice pilaf is usually served with this dish, and we would recommend a
  chilled white Traminer wine or a bottle of old cider.
  Source: Mom's old magazine clippings- 1940's to 1970's House Beautiful,
  September 1970
  From Sallie Austin