Farcied Lobster

Make a thick sauce of Two tablespoonfuls of butter heated to hissing, and two table-spoonfuls of flour stirred into it at this point. Take from the fire, add gradually a cupful of hot milk seasoned with salt, cayenne, and parsley (not forgetting the pinch of soda). Return to the fire, and when it boils draw to one side and stir in - Pounded yolks of three hard-boiled eggs. A tablespoonful of fine bread-crumbs. Two cupfuls of lobster meat (boiled and cold), cut into neat dice.

The shell of the lobster should not have been broken in taking out the meat. Have it now washed and dried and stuffed with the mixture. Cover the open side with fine crumbs, with bits of butter here and there, sprinkle with salt and paprica, and brown in a quick oven.

Serve with sliced lemon, and garnish with curled parsley.

Buttered Lobster

Meat of two boiled lobsters, or one can of preserved lobster; three tablespoonfuls of butter (heaping); two lemons - juice only; one cup of cracker-crumbs; half a teaspoonful of made mustard ; a good -pinch of cayenne pepper; salt. Open the lobster-can and empty it into a bowl an hour before using it. Mince evenly. Put lemon-juice, butter, and seasoning into a saucepan, and when it simmers add the lobster and half the crumbs. Cook slowly, covered, ten minutes, stirring occasionally. Fill pate-pans or scallop-shells with the mixture, put a bit of butter on each, cover with fine crumbs and bake to a light-brown. Serve in the shells, hot. Pass sliced lemon and crackers with them.

Creamed Lobster

Four pounds of lobster-meat cut into small dice. One cup of cream and one of milk. White roux made of two tablespoon-fuls of butter, heated, with two of flour, and cooked smooth. Salt and cayenne to taste. Fine bread-crumbs. A pinch of soda in the milk. Heat milk and cream together, stir in roux and seasoning ; add the lobster-meat and turn into a buttered mould, or into scallop-shells. Cover with fine crumbs and brown in a quick oven.

Lobster Chops

Make a roux by frying half a sliced onion and a little chopped parsley one minute in a tablespoonful of butter, then putting in a tablespoonful of flour and stirring to a pale brown. Heat a cupful of cream or rich milk in another vessel, and pour gradually upon the roux, beating smooth as you go. Season two cup-fuls of finely chopped lobster-meat with salt, cayenne, a pinch of mace and a teaspoonful of lemon-juice. Take the cream from the fire, add two beaten yolks, heat again to a boil, turn into a bowl, mix in the lobster and a great spoonful of fine crumbs, and set aside on the ice to get cold and stiff. When it is of the right consistency, make into the form of mutton chops, dip into whipped egg, then into cracker-dust, and leave again on the ice for some hours. Fry in hot, deep cottolene. Stick a claw in the small end of each chop.

Serve with sauce-tartare and pass deviled crackers with it.