Lobster Patties

Roll out puff paste crust a quarter of an inch thick, cut it into squares as many as you have patty pans, cover them with it, lay in each a piece of bread the size of a walnut, and about an inch in thickness, cover them with crust the same thickness, wet the edge of the bottom crust before you put the cover on, and press lightly on it, notch them round with the back of a knife, and bake about fifteen minutes in a hot oven. When done, cut a round piece out of the top crust, take out the bread and put in the lobster prepared as follows: Take out the meat from a cold-boiled lobster, cut it in pieces, and put it in a stew-pan with some of the green fat from the inside of the lobster, a quarter of a pound of butter, for one large lobster, a gill of cream, the same of veal or chicken broth, or water if you have neither; a little cayenne pepper, salt, a tablespoonful of flour, and a blade of mace; stew it five minutes, and fill the patties.

Lobster Scallop

Cut in small pieces the meat of boiled lobster, put it in a stew-pan with butter the size of an egg for one large lobster, a heaping teaspoonful of flour, and a little salt and pepper; mix well together over the fire until the butter is melted, then add a soffeecup of cream, with the yolk of an egg beaten in it, and give one boil up; butter a scallop-shell or deep dish, sprinkle with finely-grated bread crumbs, pour in the lobster, spread bread crumbs over the top, season with pepper and salt, and strew over a few little pieces of butter, and bake twenty minutes or half an hour in a quick oven.

Devilled Lobster

Take the meat from a cold, boiled lobster, cut it in small pieces, add the yolks of three hard-boiled eggs chopped fine, a little mustard, salt, and cayenne pepper; butter a scallop-dish, put in the lobster, cover the top with finely-grated bread crumbs, moisten with two tablespoons of cream, cover thickly with little pieces of butter, and bake half an hour in a quick oven.

Stewed Lobster

Cut the meat of boiled lobster in small pieces, but do not chop it, put it in a stew-pan with (if one lobster) three ounces of butter, a saltspoon of cayenne pepper, two blades of mace, a little salt, and a couple of tablespoonsful of boiling water, stew about ten minutes very gently, and serve.