Prepare Toast Points and set aside.
Fill a large pot with water and bring to a boil. Add two live lobsters, head first.
Once boiling, cook for exactly eight minutes.
Discard water and plunge lobsters into an ice bath for ten minutes.
Remove claw, tail, and knuckle meat; cut into bite-sized pieces.
In a sauté pan, melt butter, skim off fat, and heat clarified butter.
Sauté lobster meat until golden, about 2 minutes.
Remove meat. Add cognac to the pan, then heavy cream; simmer until reduced to about a cup.
Whisk egg yolks while slowly adding hot cream to temper.
Return mixture to pan, add salt, nutmeg, and cayenne. Add more spices if needed.
Return lobster to pan, stir gently over low heat.