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Cut the chicken liver into cubes. Put the milk, port and livers into a saucepan. Bring to the boil for 1min. Place in a food processor. Add the eggs. Season and process for 2 mins.
Push through a sieve. Divide between 4 buttered ramekin dishes and cook for 13 - 14 mins in the steaming bowl. For the lobster sauce : bring the lobster bisque to the boil. Season. Turn the moulds out onto a warmed plate. Surround with the sauce and serve piping hot.