COOK IT.
Fire up your Louisiana Grill and set the temperature to 400°F. Place the tails meat side up on the grill and cook until the shell has turned a vibrant red and the meat is white, about 10-20 minutes.
Remove from the grill and transfer to a cutting board, let rest until cool enough to handle. Scoop meat from the shells (discard once empty) and place on cutting board. Chop any larger chunks into 1” pieces and set aside.
In a large skillet over medium heat, melt butter then whisk in flour. Stir constantly for 2 minutes, then gradually stir in the half and half. Stir until sauce begins to thicken. Add sherry and lemon juice.
Add egg yolk mixture into the skillet with remaining cream sauce and continue to stir constantly for 1 minute.
Add lobster meat followed by fresh parsley. Continue to cook the mixture for an additional 5 minutes, but do not let it come to a boil. Ladle lobster and cream sauce over toast points and garnish with fresh parsley.