Required : Half a pound of puff pastry. Half a small lobster. A dessertspoonful of thick cream. Two handfuls of spinach. A quarter of a pound of butter. A sprig or two of parsley. A little lemon-juice. Salt and pepper. (Sufficient for six.)
Roll out the pastry till it is about a quarter of an. inch thick, and then cut it into pieces about an inch wide and two and a half inches long.place these on a baking-tin, which need not be greased as the pastry is so rich, and bake them a pretty pale biscuit colour.
Lobster fingers. The contrasting colours of the butters used in this savoury are very effective and pretty
Put the flesh of the lobster into a mortar with an ounce of butter; pound them together. Next add the cream, and when that is mixed in season the mixture with salt, pepper, and lemon-juice. Now rub it through a sieve.
Wash the coral from the lobster, put it on a tin in a slow oven, and dry it very slowly. Then pound it in a mortar with one ounce of butter until it is smooth. Lastly, rub it through a hair sieve, and keep it in a cold place until it is required.
Next carefully wash the spinach, and boil it in about two tablespoon-fuls of water; then press it through a piece of muslin. Add enough of the green liquid to the remaining two ounces of butter to make it a pretty pale green, and put it into a cold place until it is wanted.
Put the green butter into a forcing-bag, and pipe a ribbon-like strip of the butter down the centre of each finger. When these are done put the coral butter into a clean forcing-bag, and with a fine pipe force a neat edging around each, the contrast of the pink and green butters being very effective and pretty.