Chop lobster into bite size pieces,remove cartilege from claws. Cut filet of sole into cubes. Bring 2 cups of water to a boil.Add raw sole and simmer 3 or 4 minutes. Reserve fish and dissolve chicken cubes in cooking liquid. Pour into 2 cup measure,including any liquid from canned fish. Cut large scallops in half.Heat butter in top half of double boiler. Stir in flour and cook several minutes. Gradually beat in 2 cups of hot liquid. Continue to stir and cook until sauce thickens. Add cheese and stir until well blended.Remove from heat.

Combine egg yolks and ceam. Beat with a fork and slowly add,while stirring vigorously,to the cheese-liquid mix. Wash and slice mushrooms.Cook in butter. Add the mushrooms to the mixture. Add the Worc. sauce and cayenne and the fish and shellfish to the sauce. Preheat oven to 425F. Pour mixture into a 1 1/2 quart,lightly greased casserole or individual scallop shells. Toss bread cubes in melted butter and sprinkle over top. Bake in the oven until bread cubes are golden; about 15 minutes.