So called because made to imitate a lamb chop or cutlet breaded.

1 heaping cup lobster meat - 8 oz. 1 cup fine bread crumbs - 2 oz. Butter size of a guinea egg.

1 teaspoon mixed salt and pepper.

2 tablespoons vinegar. 8 lobster claws.

1 egg and one cup cracker meal.

Lard to fry.

Mash the lobster meat and the seasoning ingredients together in a pan to a paste, divide into 6 or 8 portions, take them up with flour on the hands and make into the shape of small pears, then flatten them, stick a lobster claw in each one to look like the bone of a lamb chop. Dip them in egg beaten up with a little water and from that into cracker meal and fry light brown by immersion in plenty of hot lard. Better if you have a wire basket to dip them and not break. Serve with sauce, either tomato sauce or tomato and cream, sauce mixed, or pars-ley sauce.

Cost - of material - lobster 12, butter 3, bread and seasonings 1, egg and cracker meal 3, lard to fry 2; 21 cents, or with sauce from 3 to 4 cents per dish, according to size made up.