Bring a large pot of water to a rolling boil. Carefully add the lobsters and cook for 8-10 minutes until bright red. Remove and let cool before extracting meat.

Melt 4 tablespoons of butter in a skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.

Pour in ½ cup of brandy and simmer for 2 minutes, scraping the bottom to release bits.

Stir in 1 cup of chicken or seafood stock and 1 cup of heavy cream. Simmer for 10-15 minutes until sauce thickens.

Fold in lobster meat, Worcestershire sauce, salt, and pepper. Cook for an additional 5-7 minutes over low heat.

Whisk together 3 egg yolks. Slowly add hot sauce to temper, then return to skillet, stirring to incorporate.

Serve over buttered toast, in puff pastry shells, or with rice. Garnish with parsley.