Cut some broiled lobster tails in slices, put them in a basin, dust with salt and pepper and squeeze in a little lemon juice. Put a thin layer of aspic jelly in a plain cylinder mould, garnish it with some hard-boiled eggs and lobster spawn and allow to set, then pour in another layer of aspic jelly one-fourth inch thick, spread a layer of montpellier butter one-fourth inch thick on a baking-sheet and on another baking-sheet spread another layer of lobster butter one-fourth inch thick and stand them both on ice. Cut both butters when quite firm with a round tin cutter to the size of the lobster slices. Arrange alternately in a circle the lobster slices and montpellier butter in the cylinder mould, pour in sufficient aspic to reach one-fourth of an inch above them and leave till set; then arrange a circle of lobster slices and lobster butter, dressing them the reverse to the first circle, pour in more aspic jelly, and when set continue the alternate circles of butter and lobster slices. When the mould is full cover it with a baking-sheet, pack it in ice and allow it to stand for two hours or more. Prepare a rice socle on a dish, mask it with lobster butter, turn the aspic out of the mould onto it, garnish with chopped jelly and croutons of jelly, and serve.