This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
3 tablespoonfuls of flour
1 tablespoonful of chopped parsley
Salt and cayenne to taste
Add all the seasoning to the lobster. Put the cream or milk on to boil, rub the butter and flour together, and add to the cream or milk when boiling. Now add the beaten yolks and cook two minutes. Take from the fire and add the lobster. Mix well; turn out on a dish to cool. When cool, form into chops, roll first in beaten egg, then in bread crumbs; put them in a frying-basket and fry in boiling oil or dripping until a nice brown. It will take about two minutes. Drain, and arrange them on a hot dish; put the end of a small claw in each chop to represent the mutton bone. Garnish with parsley, and serve with cream or Tartare sauce.
Deviled lobster is made the same as deviled crabs, using two cups of boiled lobster cut fine, instead of the dozen crabs. Serve in the lobster shells. This will require two small lobsters.
6 pounds of lobster, live weight 1/2 pint of milk
1 large tablespoonful of butter
1 tablespoonful of flour
1 tablespoonful of chopped parsley 1/2 cup of stale bread crumbs
Salt and cayenne to taste
Put the milk on to boil. Rub the butter and flour together and stir into the milk when boiling. Boil the lobsters, open as directed and cut the meat into dice. Put a layer of the white sauce in the bottom of a baking-dish, then a layer of lobster, season with salt and cayenne, then a sprinkling of parsley and bread crumbs, then another layer of white sauce, and so on until all is used, having the last layer sauce, sprinkled over with bread crumbs. Put in a quick oven fifteen minutes to brown. Serve in the dish.
Boil a three-pound lobster and open as directed. Cut the meat into pieces about one inch square. Put a tablespoon-ful of butter into a frying-pan, and, when melted, add one tablespoonful of flour; mix until smooth, add one gill of cream, one gill of stock, and stir constantly until it boils; add the lobster, salt and pepper to taste. Heat thoroughly, take from the fire, add the beaten yolk of one egg and a tablespoonful of chopped parsley. This may be served in paper cases or individual dishes.
1 lobster (3 pounds, live weight) 1 tablespoonful of flour 5 mushrooms
1 tablespoonful of butter 1/2 pint of milk Salt and pepper to taste
Boil and open the lobster as directed. Cut it into dice. Put the butter in a frying-pan, and, when melted, add the flour; do not brown, but mix until smooth; add the milk, stir constantly until it boils; add the mushrooms chopped fine, salt, pepper and the lobster; stir until thoroughly heated. Serve in paper cases.