The amount of effort, mostly cleaning the crustaceans, really makes this a special-occasions-only kind of dish, but the buttery, heady , complex flavor makes it worth the trouble. I make this every Christmas with a few adaptations. I use crabs instead of lobster. I fish for my own crabs from the local pier, but because you'd be hard pressed to find a good-sized crab in the bay past November, the dish has to be stored from then until the day before serving. I follow the recipe exactly as if the crabs were lobsters, but I stop before I add any cream or egg to the broth. I rub the eggs and green stuff through a sieve and put it in the reduced broth. Then, I put the broth and crabmeat in a big ziploc bag, making sure the meat is entirely submerged to prevent freezer burn. The bag goes into the freezer until the day before I intend to serve it. I thaw it in a colander to separate the broth from the meat and pick up the recipe where I left off. I put the filling in little ramekins instead of the long-discarded shells, and make sure they're tightly covered so they don't get a skin. These go back into the fridge overnight, so all I really have to do the day of is sprinkle with a little Parmesan and broil.
I have prepared this recipe exactly per the book. It was an enormous amount of work, and when it came time to serve it, I couldn't eat it. However, my guests raved about it, so based on that I give it 5 stars!