Lobster A La Brochette

Meat of one fine lobster cut into clean dice with a keen blade. Two dozen fresh mushrooms. Cayenne, salt, and mace. A dozen slices of breakfast bacon, cut as thin as writing-paper.

Rounds of toasted bread. Two tablespoonfuls of butter; juice of half a lemon; minced parsley.

Sprinkle the pieces of lobster with salt, cayenne, and mace and string them upon slender skewers alternately with the mushrooms, having four pieces of lobster and three mushrooms upon each skewer. Broil over clear coals, turning the skewers often.

Have ready the bacon broiled clear; cut the toast into slender strips over an inch wide; lay a slice of bacon upon each and on the bacon a skewer of lobster and mushrooms. Spread these last with a sauce of the butter beaten to a cream with the lemon-juice and minced parsley.

Fried Lobster

Cut the meat into pieces of uniform length, roll in egg, then in fine cracker-crumbs; set in a cold place for an hour and fry in boiling fat to a light brown. Pile upon a hot platter; garnish with cresses and nasturtiums, and serve with this sauce : Beat the yolks of two raw eggs to a cream with a teaspoonful of French mustard, one of sugar, a good pinch of cayenne and a little salt. When you have a smooth mixture, add half a cupful of salad oil, gradually, beating steadily, thinning, as you go on, with lemon-juice. Add a dash of onion-juice and a table-spoonful of chopped capers.

Lobster Gumbo

A Creole Dish.

Two pounds of lobster-meat taken from the shell in two large pieces, breaking as little as possible. Two teaspoonfuls of butter and one of salad oil. A tablespoonful of minced onion. Three fresh tomatoes - large and ripe; one sweet green pepper; six okra pods; cayenne and salt to taste; one cup of boiling water.

Melt the butter in a saucepan, lay in the lobster, turn over to coat it thoroughly, add the hot water and stew gently, covered, half an hour. Strain from the meat, which should be kept hot over boiling water until you are ready for it again. Heat in another pan the oil, minced onion, and green pepper, the sliced tomatoes and okras. When the mixture smokes turn in the lobster-broth ; simmer half an hour, rub through a fine colander and stir almost dry over the fire. Turn out upon a hot platter, lay the lobster upon this bed, and serve.

Pass sliced lemon with it, and toasted crackers.