To SERVE four or two:

Two 1- to 11/2-pound lobsters
6 tablespoons mayonnaise
2 teaspoons Worcestershire Sauce
2 tablespoons catsup
2 teaspoons minced fresh tarragon
2 teaspoons brandy
Salt and pepper
Lettuce
Buttered toast

COOK the lobster , and let it cool in its court-bouillon. Crack the claws, split the body down the center, and remove the meat. Dice the lobster meat, then crush it with a fork until it is quite finely shredded.

Add the remaining ingrédients and mix thoroughly.

Serve the lobster as an hors d'oeuvre in lettuce-lined stemmed glassware, or as a fish course in individuel bowls.