This Sunday Supper recipe can be found in Mastering the Art of French Cooking by Julia Child at page 221.  This dish is considered to be very hard to make, so if this is your first time cooking, I would not try it.  Most of the things required to make this recipe are basic French cooking techniques.  The dish turned out very well. I cut the lobster shells in half and took all the meat out.  I also took out the lobster coral and other parts people don’t normally eat and used that for the sauce.  Once I cooked the lobster in cream, cognac, cheese, butter and wine, I spooned the meat back into the lobster shells to serve the dish with a nice presentation. I also made a decadent mac and cheese to serve along side it as well as brussel sprouts and bacon.  WARNING – this is not a heart-healthy meal.