Take the large and solid pieces of lobster, cut them to an even size but not very small. Put a piece of butter size of an egg in a frying pan and chop it apart with a spoon while it is getting hot over the fire and when melted put in the lobster, dredge with pepper and salt, squeeze in the juice of half a lemon and shake it back and forth. As soon as hot through it is ready. Serve on thin broad slices of buttered toast.

Cost - 34 cents for 8 portions or about 4 cents per dish.