Chef Chan's Idea of Lobster Bercy

   

All I need is 4 three pounders.

     In the winter of 1942,  a Mr. and Mrs. Oil Well invited Stephen Longstreet to be a guest at their villa somewhere on the coast between Hollywood and Big Sur. Their Chinese chef, Chan, prepared his idea of Lobster Bercy.  Longstreet thought it the best lobster he had ever eaten.  Asian-Fusion circa 1942?
     I'm assuming you slay the lobster before you extract its meat.  

Chan's Lobster Bercy 

4 three lb. lobster, meat sliced thin
1/2 cup butter
1/2 cup olive oil
2 shallot, finely minced
1 cup water chestnuts, sliced
1 cup bamboo shoots, sliced
1 cup chablis
1 cup sherry
1 cup heavy cream
5 eggs beaten with 1 Tablespoon lemon juice
1/4 cup chives, diced
8 or more slices toasted bread
Dash paprika

     In a large sauce pan, melt the butter and olive oil over medium high heat. Add the shallots, water chestnuts and bamboo shoots and brown.  Add the lobster meat and bring to sizzling hot.
     Add the wine and sherry and reduce.  Add the cream, beaten eggs and chives.  Lower flame to a simmer.  Stir slowly until mixture thickens.
      Serve on toast, dusted with paprika.