Prepare the Lobster: Boil live lobsters in salted water for 8-10 minutes until bright red, then transfer to an ice bath to cool. Extract meat and chop into pieces.

Sauté the Aromatics: In a skillet, melt butter over medium heat, add chopped onion, and sauté for 3-4 minutes until translucent.

Infuse with Brandy: Pour in brandy, simmer for 2 minutes to let alcohol cook off, stirring occasionally.

Create the Sauce: Stir in stock and heavy cream, simmer for 10-15 minutes until it thickens slightly, stirring frequently.

Combine the Lobster: Fold lobster meat into sauce with Worcestershire sauce, heat through for 5-7 minutes.

Temper the Egg Yolks: Whisk egg yolks in a bowl, mix in hot sauce to temper, then return to skillet, stirring over low heat until thickened.

Serve the Dish: Serve over buttered toast or puff pastry shells, garnish with parsley.