Split the Lobster lengthwise and serve the half, the meat side up. Take off the large claws and crack them and place on the dish along with the half if it is a restaurant order. Garnish handsomely with curled parsley or endive and cut lemons. When served at hotel dinners they should either be small lobsters or be divided by chopping through the shell.

Cost - According to locality. Lobsters alive can be bought at one dollar per 100 pounds in some places; in the interior they cost ten or twelve times as much Usual restaurant price with gar-nishings and table extras 40c per whole lobster or 25c half