Take the meat from a fine boiled lobster, taking care to discard the spongy part, called "ladies' fingers"; also the sand-bag from the head and the entrail that runs through the body; carefully save the coral; wash the shell and claws carefully; bruise them, and put them to boil with one quart of water; put in also all but the coral and the firm white meat of the tail; cut this into small squares; bruise half the coral; stir it into the soup you are making, to color it a fine red. Take the rest, bruise it, mix it with fine cracker-dust, and moisten with white of egg till it forms a scarlet paste; make this into little balls. When the soup has cooked a quarter of an hour, put one ounce of butter in a stewpan, one ounce of flour, stir over the fire till they bubble; pour to it a quart of hot milk, stirring quickly; then strain to this the lobster liquor; stir and boil together till smooth; then drop in the pieces of flesh and the red balls (or if you wish to have lobster cutlets the same day or salad, the flesh need not be used; the soup is excellent without it); let them simmer one minute and serve.