This section is from the book "The Arizona Cook Book", by Williams Public Library Association. Also available from Amazon: Arizona Cook Book.
Stew a fresh lobster from thirteen to twenty minutes. Shred the meat and put it back into the shells. Moisten it with a little lemon juice or cream. Sprinkle over it a few bread crumbs. Bake slightly and serve with the lobster butter.
One can of lobster picked up fine, one egg beaten light, little flour and butter and season to taste. Dip in egg and rolled cracker crumbs. Fry light brown in a little butter and lard. - Mrs. J. L. Richmond, Chicago, 111.
Cut a lobster in two. Wash it well and place it on the grill. Add a little butter while grilling ten minutes over a hot fire.
One large lobster; one tablespoonful of white sauce, or of melted butter if preferred; one-half cupful bread crumbs; one teaspoonful mixed salt, pepper and cayenne pepper. Pick out all the meat. Pound it in a mortar, mixing it with the sauce or butter and seasoning. Split the empty shells of the bodies and the tails. Fill each of them with the pounded lobster. Sprinkle over them a few bread crumbs and piece of butter. Brown in oven. - Mme. Tettrazzini.
 
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