Lobster Paul Bert

Ingredients

 * 8 x 1 lb lobsters
 * 2 bunches parsley
 * sliced onions, to taste
 * salt, to taste
 * pepper, to taste
 * vinegar, to taste
 * 4 oz of butter
 * 1 small finely chopped up shallot
 * about 2 lbs shrimps
 * about 1 lbs fresh, peeled walnuts
 * béchamel sauce
 * egg yolks
 * cream
 * fresh butter
 * lemon juice

Directions

 * 1) Take the lobsters and plunge them into boiling water into which has been added a bunch of parsley, sliced onions, salt, pepper and vinegar; let them boil steadily twenty minutes, then remove; detach the bodies from the tails; take the meat out whole from the latter in breaking the inside of the shell only; then wash and dry the shells.
 * 2) Cut up the tail meat into transversal slices; put four ounces of butter into a sautoire, arrange the lobster escalops on top, and sauté them, adding a small finely chopped up shallot, shrimps, and walnuts.
 * 3) Drain off the butter and replace it by a reduced béchamel sauce thickened with egg yolks, cream and fresh butter, with lemon juice and chopped parsley, being careful to have the sauce quite thick.
 * 4) Fill the lobster shells with this preparation, dress them crown-shaped on a bed of parsley, and arrange a bunch of parsley leaves on top.