| 1 | Servings: 4 split the lobsters lengthwise with a big knife and break the shells off the claws with a hammer or a cleaver. |
| 2 | Pour the liquid and the tomalley (the liver) into a small bowl. |
| 3 | Discard the stomach (the small sac which is behind the eyes). |
| 4 | Melt half the butter in a large, heavy saucepan. |
| 5 | When the butter turns the color of a hazelnut, add the lobsters and sprinkle with salt and pepper. |
| 6 | Cook over high heat for eight to 10 minutes, turning lobsters often. |
| 7 | They should turn evenly red all over. |
| 8 | Remove the lobsters from the saucepan. |
| 9 | Arrange in a large roasting pan and place in a preheated 250°F oven to keep them warm and to finish cooking. |
| 10 | Add the shallots to the saucepan and sizzle exactly 1 minute without burning. |
| 11 | Add the calvados, ignite, and when the flame dies out, add the cream. |
| 12 | Work together the remaining butter and the flour. |
| 13 | 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. |
| 14 | Bring slowly to a boil. |
| 15 | Then mix in the tomalley and lemon juice. |
| 16 | Taste for seasoning and add salt and cayenne pepper, if necessary. |
| 17 | You may cook a bit longer to reduce the sauce if you like it thicker. |
| 18 | Stir in the parsley. |
| 19 | Pour the sauce over the lobsters and serve piping hot. |
| 20 | A rice pilaf is usually served with this dish, and we would recommend a chilled white traminer wine or a bottle of old cider. |
