4-1/4 lb. Lobsters
1/4 c. Butter
1/2 onion, minced
1 clove garlic, crushed
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Oregano
1/4 teaspoon Nutmeg
1/4 c. Flour
3/4 c. Canned beef consomme
1/2 c. Apple juice
Juice of 1/2 lemon
Dash of angostura bitters
2 teaspoon Chopped parsley
2 egg yolks, lightly beaten
4 c. Cooked rice
1/2 c. Dark rum, preferably Meyers
Place defrosted lobster tails in very salty cold water. Bring to a good boil and remove from heat. Melt butter in medium saucepan and add onion and garlic. Saut? until just clear. Do not allow garlic to brown. Add seasonings and flour, blending well. Stir in consomm?, apple and lemon juice and bitters. Stir constantly over medium heat until smooth and thickened.
Add parsley to the egg yolks, stir 1/2 c. Of hot sauce into egg yolks, incorporating well, then put the yolk mixture back into the main sauce, stirring well over medium heat. Making a cut down the center of the lobster back, remove the meat from the shell and quarter each. Place 1 c. Cooked rice on a plate, spreading out from the center to make a circle. Arrange 4 pieces of lobster on each bed of rice and top with hot sauce. Heat rum to warm carefully, top sauce with some of the run and ignite. Garnish with parsley sprigs.