|Clean the fish, wipe with cloth, place in a fish basket or in a clean piece of cheese cloth. Lower into boiling hot water in large sauce pan, bring quickly to boiling point, then simmer until tender, allowing about 8 minutes per lb. Serve with
Lobster Sauce (cooked and flaked lobster head in a rich white sauce), and garnish with parsley and lemon wedges.
Make a white sauce of butter and flour, blending in fish stock. Add egg yolk, and cook 1 minute, then stir in lobster. Season with salt and pepper.
To make the fish stock, boil the bones and head from the fish in water for 10 minutes, then strain.