Whenever you get a lobster with any coral in it, pound the coral with enough butter to make a thick paste, add a pinch of cayenne pepper, and put it by in a little jar for use. This is called lobster butter, and is invaluable for lobster sauce and patties, shrimp sauce and patties, etc.

Lobster Cutlets

Remove all the meat from a lobster, and cut it up in little pieces, with a piece of onion the size of the top of the thumb down to the bottom of the nail, a teaspoonful of chopped parsley, a teaspoonful of anchovy sauce, a pinch of cayenne, and a piece of lemon-peel the size and thickness of the thumb-nail; pound all in a mortar till it is smooth, and then mix in sufficient lobster butter (see Lobster Butter) to make the whole a bright red, then add sufficient butter till the mixture can be easily moulded; then form the mixture in a quantity of little pieces the size, shape, and thickness of a picnic biscuit. Egg-and-bread-crumb these after flouring them (see No. 20), and fry in very hot fat (see No. 6), till they are brown. Stick a little piece of the tip-end of the smaller claws into each to represent the bone of the cutlet. Serve with fried parsley. These cutlets are none the worse for being kept hot a little while in the oven. A moderate-sized lobster will make twenty little cutlets. Some of the meat maybe used for lobster sauce, and yet have enough for a dish of cutlets. Without plenty of butter the cutlets will taste dry.