To open a lobster: wipe lobster, break or sever small and large claws from the body. Separate tail from body portion by twisting and pulling at the same time. Remove meat from body portion carefully, picking edible portion from small bones. Reserve liver and coral if there is any; discard stomach, or "lady." Meat from the body of the lobster is the sweetest and tenderest, but is often thrown away because of the difficulty in removing it.

Break the large claws, or if the shell is tender, cut with scissors and remove meat whole.

Crush the tail shell and remove the meat in one piece. Cut entire length of the tail meat and remove the intestinal canal.

The small claws are attractive for garnishing, and should be reserved.

Creamed Lobster

1 pint lobster meat 4 tablespoons butter 4 tablespoons flour parsley.

Salt, pepper, cayenne.

2 cups cream.

1 red pepper cut in ribbons.

1 teaspoon lemon juice.

Make a White Sauce of butter, flour, seasonings and cream. Parboil red pepper, add to sauce with lobster meat, reheat, and serve on rounds of buttered toast.

Scalloped Lobster

Use receipt for Creamed Lobster and bake in lobster shell, scallop shells, ramekins, or baking dishes, covered with buttered and seasoned cracker crumbs. Garnish with small lobster claws and parsley.

Deviled Lobster

Prepared same as Creamed Lobster, with addition of one teaspoon each of onion juice, Worcestershire sauce, mustard, few grains of cayenne and a few drops of Tabasco.

Shrimps and Crabs Shrimps and crabs may be creamed, scalloped, or deviled, like lobster, garnished and served in the same way.

Broiled Live Lobster

Select a heavy lobster. Cut with a quick, sharp thrust the whole length of the body from the mouth down. Remove the stomach and intestinal canal; reserve the liver or tomalley and coral, if there is any. Crack large claws and place on greased broiler, inserting skewers between the sides of the lobster to keep it open. Place in oven for twenty minutes, then broil over hot coals about five minutes. Serve immediately, plain or with Deviled Sauce.

Curried Lobster

A 4-pound lobster 4 tablespoons butter.

1 tablespoon chopped onion 4 tablespoons flour.

2 cups cooked rice.

1 cup cream 1 cup stock.

1 tablespoon Curry.

2 eggs.

Salt, paprika.

Melt butter; add onion; cook until yellow; add flour, curry, liquid; cook until thickened; add eggs, salt and pepper, and coral, if you have it; strain over lobster meat.

Serve on a bed of rice garnished with parsley.

Lobster Supreme

Prepare the sauce as for Supreme Oysters, substituting two cups of chopped lobster for oysters.

Lobster In Red Peppers

Prepared same as Crabs in Red Peppers, substituting one pint lobster meat for crab meat.