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1
Remove the meat from the lobster tails and claws, and dice into bite-size pieces.
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2
Dice 6 eggs into the same size pieces as the lobster.
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3
Bring 4 cups water to a rolling boil in a heavy-bottomed pan.
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4
Cut out the green stem portion of the tomatoes and drop them into the boiling water for about 30 seconds.
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5
Remove immediately to ice cold water, and leave for several minutes.
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6
Peel the skins off the tomatoes and dry the tomatoes with paper towels.
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7
Cut the tomatoes into quarters, and remove the seeds and membranes.
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8
Dice the tomato flesh into the same size pieces as the egg and lobster.
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9
In a large ceramic or glass bowl (not metallic), whisk the mayonnaise, ketchup, and Worcestershire sauce together until combined.
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10
Add the lobster, egg, and tomato, and fold together gently.
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11
Taste and season with salt and pepper.
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12
Spoon the egg and lobster mixture into an ornate glass dish, and smooth the top to make it level.
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13
Soften the gelatin with the sherry in a small pan.
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14
Place over a low heat, and stir until dissolved.
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15
Spoon a thin layer of the sherry over the top of the egg and lobster mixture and refrigerate the dish until the layer has set.
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16
Using an egg slicer, cut six circles of egg from the remaining two eggs.
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17
Brush the tops of each egg slice with some of the remaining warm gelatin.
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18
Cut each of the shrimp in half lengthwise, dip into the gelatin, and arrange neatly on an egg slice.
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19
Refrigerate until set, and then lift each egg and shrimp garnish to decorate the egg and lobster salad.
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20
Garnish with 1 sprig parsley.
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21
Serve as an appetizer with lemon wedges and sliced and buttered brown bread.
