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Lobster, Cardinal

Cut away the large and small claws from three small live lobsters of one pound each, split in two, remove gravel pouch from heads. Season bodies with half teaspoon salt and two saltspoons pepper, then lightly baste with oil. Arrange on a roasting pan, crack claws with cleaver and place on pan with rest, set in oven fifteen minutes. Remove the bodies only from pan and keep on a dish. Set claws in oven five minutes more, remove, let cool off, then pick out meat from shells, cut in dice, and keep on a plate. Cut two Spanish red peppers and six canned mushrooms in small dice and add to the cut lobster; add half a teaspoon chopped parsley, a teaspoon French mustard, one egg yolk, three saltspoons salt and one saltspoon pepper. Mix all well together, then spread the force over bodies of the lobster. Arrange on a tin, reduce three-quarters of a pint of tomato sauce to half quantity, add two egg yolks, sharply mix with whisk while heating three minutes. Let cool off a little. Evenly pour sauce over the six pieces of lobster, sprinkle two tablespoons grated Parmesan cheese over, set in oven ten minutes, remove, dress on a dish with a folded napkin, decorate with a little parsley greens and serve.