Lobster Croquettes

Chop the lobster very fine; mix with pepper, salt, bread crumbs and a little parsley; moisten with cream and a small piece of butter; shape with your hands dip in egg, roll in bread crumbs, and fry.

Lobster Cutlets

Mince the flesh of lobsters fine; season with salt, pepper, and spice; melt a piece of butter in a saucepan; mix with it one tablespoonful of flour; add lobster, finely chopped parsley; mix with some good stock; remove from the fire, and stir into it the yolks of two eggs; spread out the mixture, and, when cold, cut into cutlets, dip carefully into beaten egg, then into fine baked bread crumbs; let them stand an hour, and repeat, and fry a rich brown. Serve with fried parsley.

Lobster Rissoles

Boil the lobster, take out the meat, mince it fine, pound the coral smooth, and grate for one lobster the yolks of three hard-boiled eggs; season with cayenne and a little salt; make a batter of milk, flour, and well-beaten eggs - two tablespoonfuls of milk and one of flour to each egg; beat the batter well; mix the lobster with it gradually until stiff enough to roll into balls the size of a walnut; fry in fresh butter or best salad oil, and serve.