- 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
- fresh butter
- lemon juice
- 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.
- 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.
- 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.
- 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.
- ↑ should there be no fresh walnuts procurable, take dry ones and soak them for twelve hours in salt and water, then peel.
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