Scalloped Lobster

Select a nice fresh hen lobster and pick out all the flesh; place the spawn in a mortar with two ounces of butter and pound until smooth, then pass it through a fine hair sieve. Mince the flesh of the lobster, and season with pepper, salt and a moderate quantity of spice and a little cayenne pepper. Put the mince into a stewpan with one-half tablespoonful of finely chopped parsley, the strained juice of a lemon, a small lump of butter and two or three tablespoonfuls of thick cream. Stir the mixture with a wooden spoon over the fire until very hot, then stir in the pounded spawn. Fill some scallop shells with the mixture, levelling it smoothly over the top, sprinkle over plenty of grated breadcrumbs and put a few small pieces of butter on them. Place the scalloped lobster in the oven and bake until nicely browned. Serve on a folded napkin.

Stewed Lobsters

Remove the claws from four or five freshly boiled lobsters and split them in two lengthwise; pick the meat from the tails to trim it and arrange the pieces in a circle on a hot dish, placing the claws in the center. Put one-fourth pint of melted meat glaze in a small saucepan with two tablespoonfuls of sherry wine; boil, and then move the saucepan to the side of the fire. Mix three tablespoonfuls of breadcrumbs with six tablespoonfuls of butter, a little chopped parsley and a little cayenne. Add this gradually to the meat glaze mixture so as to thicken it; mix with this the creamy part that is taken from the body of the lobster, pounded, passed through a sieve and worked up with two tablespoonfuls of vinegar. Pour this sauce over the lobster and serve at once.

Stewed Lobster Bordelaise

Add to one wineglassful of red wine in a stewpan one chopped shallot and half of a small carrot, cut into exceedingly small pieces. Boil for five minutes, put in the meat from two boiled lobsters, cut into pieces, which should weigh about one and one-half pounds, one pinch of salt, one-third pinch of pepper, and a very little nutmeg, and finally one-half pint of veloute sauce. Stew well together for five minutes and serve very hot.

Lobster Vol-Au-Vent

Rub together four tablespoonfuls of butter and one and one-half tablespoonfuls of flour. Pour on this by degrees one pint of boiling white stock, boil up, and add the juice of half a lemon, a little salt, a few grains of cayenne, the yolks of two eggs beaten in a little cold water, and the meat of two small lobsters cut into dice. Stir over the fire for one minute, fill a vol-au-vent case, place the cover on and serve.