Instructions: Remove the meat from the lobster tails. Put the shells in a pot with sherry, wine, water, 1 sliced mushroom, salt and pepper. Bring mixture to a boil. Simmer for 20 minutes, strain and reserve liquid. Wash sole in water to which approximately 1 Tablespoon of lemon juice has been added. Pat fish dry. For stuffing, quarter remaining mushrooms and saute in 1/2 stick butter. Sprinkle with lemon juice, salt and pepper. Turn off heat. Chop lobster meat and add to pan. Flame the mixture with warm cognac. Add chopped parsley. Place the sole filets with dark sides up, spread with stuffing, and roll up. Place in a buttered baking dish. Pour the reserved stock over the stuffed sole and poach for 15 minutes in a preheated 350 oven. Remove, carefully strain stock, and reserve. Keep filets warm. Melt 1/2 stick butter in a heavy saucepan. Add chopped shallots and saute briefly. Remove from heat and stir in tomato paste, flour, and 1 cup reserved stock. Return to low heat and stir until sauce thickens. Do not let it boil. Add Half and Half. In a separate bowl, mix the egg yolks with 1 Tablespoon brandy. Enrich the sauce by gradually adding the hot sauce to the egg mixture. When warm, add the egg mixture back into the sauce. On a warm platter, arrange the sole and spoon sauce over them. Sprinkle with any reserved stuffing. Watercress makes a nice additional garnish.

Yield: 6
servings.

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