Servings: 4 Split the lobsters lengthwise with a big knife and break the shells off the claws with a hammer or a cleaver. Pour the liquid and the tomalley (the liver) into a small bowl. Discard the stomach (the small sac which is behind the eyes). Melt half the butter in a large, heavy saucepan. When the butter turns the color of a hazelnut, add the lobsters and sprinkle with salt and pepper. Cook over high heat for eight to 10 minutes, turning lobsters often. They should turn evenly red all over. Remove the lobsters from the saucepan. Arrange in a large roasting pan and place in a preheated 250-F oven to keep them warm and to finish cooking. Add the shallots to the saucepan and sizzle exactly 1 minute without burning. Add the Calvados, ignite, and when the flame dies out, add the cream. Work together the remaining butter and the flour. When the sauce starts boiling, add the flour mixture (beurre manie), bit by bit, whipping vigorously into the sauce with a wire whisk until smooth. Bring slowly to a boil. Then mix in the tomalley and lemon juice. Taste for seasoning and add salt and cayenne pepper, if necessary. You may cook a bit longer to reduce the sauce if you like it thicker. Stir in the parsley. Pour the sauce over the lobsters and serve piping hot. A rice pilaf is usually served with this dish, and we would recommend a chilled white Traminer wine or a bottle of old cider.