Boil the lobster, and when cold pick out the meat and mince it, reserving the coral for the dressing. Then take four hard-boiled eggs, one teaspoon made mustard, one of salt, two of white sugar, a dash of cayenne pepper, and of Worcestershire, Anchovy or Harvey's sauce. Vinegar to taste. Rub the yolks with a silver or wooden spoon till smooth. Add gradually all the ingredients, the coral last. Mix carefully, moistening with vinegar as they stiffen, adding more as the mixture grows smooth, until thin enough to pour on the lobster. Mix dressing and lobster well, and garnish the dish with the inner leaves of several heads, piling the lobster in the centre of the dish, with some dressing poured over it.