Instructions: Cut the lobster in half lenghtwise, reserving the shells for presentation. Remove the flesh and cut into 2cm X 2cm cubes.

Slice spring onions.

Heat the butter in a frying pan, saute the lobster and spring onions lightly to heat through. Moisten with brandy, add the mornay sauce, cream and pepper and bring to a simmer. Remove the pan from the heat and stir in the egg yolks.

Carefully spoon the lobster and sauce back into the shells, sprinkle with grated cheese and cook under the griller until cheese is melted and golden brown.

Serve with plain boiled rice.

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