Lobsters in Casserole

Cut the tails of some boiled lobster into scallops, and place them in a circle
in a silver casserole. Fry some chopped shallots in a little butter for a few minutes,
then pour in a little sherry wine and finish cooking. When they are done pour over
the shallots some Spanish sauce and tomato puree, mixed in equal quantity, stir and
boil for five minutes, and dust in a little cayenne pepper. Cut the meats of the
lobster claws in small dices, put in the center of the casserole, pour over the sauce,
stand the casserole in the oven for ten minutes to warm the lobster and serve.