Lobster Cutlets

Take out the meat from a large hen lobster or two small ones, place it in a mortar with some of its coral, and pound, mixing with it a little powdered mace, grated nutmeg, salt, pepper, and cayenne; beat the yolks of two eggs and the white of one together with a teaspoonful of anchovy sauce; then mix them with the above ingredients. Roll out, sprinkle a little flour over, and form it into the cutlets; dip a paste brush in beaten eggs, brush the cutlets over, roll them in breadcrumbs, and fry in boiling butter. Put one pint of melted butter in a saucepan with the coral and a teaspoonful of anchovy sauce, and make it hot. When the cutlets .are browned, drain, arrange them in a circle on a hot dish, pour the sauce in the center and serve.

Deviled Lobster

Put three minced shallots in a stewpan with two ounces of butter and the brown meat of the crab; fry until the shallots are lightly browned, then pour in half a pint of milk, add half a tablespoonful of chutney, and season with salt, pepper and a small quantity of cayenne. Stir the whole over the fire until it .is thick, then put in the lobster chopped. Have a metal table shell, fill it with the lobster mixture, strew a layer of grated breadcrumbs over the top, baste with three tablespoonfuls of warmed butter and brown in the oven. When done place the shell in the middle of the dish and garnish with parsley.

Lobster Fricassee

Partially boil some lobsters. Pick the meat out of the claws and tails and cut them into small pieces, put it into a saucepan with two breakfast cupfuls of bechame.

sauce and let the contents stew gently for several minutes. Strain the juice of half a lemon into the fricassee, turn it on to a hot dish and serve at once.

Fried Lobster

Take the meat out of the tails and claws of a lobster and sprinkle with salt and pepper. Dip a paste-brush in beaten egg, and brush the meat with it, then roll it in breadcrumbs, and after they have dried on it repeat the operation. Place it in a frying basket, plunge it in boiling fat and fry until it is brown. Drain and place the lobster on a hot dish and serve with a sauceboat of tartar sauce.

Lobster Fritters

Chop the meat of a lobster and a few skinned prawns, put them in a stewpan with a lump of butter and place on the fire until they are hot. Roll out some good paste, cut it into rounds with a cutter, place them in a flat stewpan with boiling lard, and fry until they are nicely browned; drain, pile some of the lobster mixture on each, arrange them-on a hot dish, garnish with parsley and serve.

Lobsters In Casserole

Cut the tails of some boiled lobster into scallops, and place them in a circle in a silver casserole. Fry some chopped shallots in a little butter for a few minutes, then pour in a little sherry wine and finish cooking. When they are done pour over the shallots some Spanish sauce and tomato puree, mixed in equal quantity, stir and boil for five minutes, and dust in a little cayenne pepper. Cut the meats of the lobster claws in small dices, put in the center of the casserole, pour over the sauce, stand the casserole in the oven for ten minutes to warm the lobster and serve.