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This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

Stuffed Lobster or Crab. Take lobster or crab, & make them boil like little lobsters, then take all the meat out, without breaking at all the shells thereon, then chop all the meat, & put therein chopped marjoram, nutmeg & pepper, three or four egg yolks, & fry all in butter, & put them back into the shell thereon, & all the little legs fried in butter, & put together.