and hard. Those of the hen lobster are not so, and the tail is
broader.

Hen lobsters are preferred for sauce or salad, on account of their
coral. The head and small claws are never used.

They should be alive and freshly caught when put into the boiling
kettle. After being cooked and cooled, split open the body and tail
and crack the claws, to extract the meat. The sand pouch found near
the throat should be removed. Care should be exercised that none of
the feathery, tough, gill-like particles found under the body shell
get mixed with the meat, as they are indigestible and have caused much
trouble. They are supposed to be the cause of so-called poisoning from
eating lobster.

Serve on a platter. Lettuce and other concomitants of a salad should
also be placed on the table or platter.


SCALLOPED LOBSTER.

Butter a deep dish and cover the bottom with fine bread crumbs; put on
this a layer of chopped lobster, with pepper and salt; so on,
alternately, until the dish is filled, having crumbs on top. Put on
bits of butter, moisten with milk and bake about twenty minutes.


DEVILED LOBSTER.

Take out all the meat from a boiled lobster, reserving the coral;