the claws lying flat on the board when you strike, you not only break
the shell, but mash the meat, and thus spoil a fine dish. Remember
that the stomach of the lobster is found near the head, and is a
small, hard sack containing poisonous matter; and that the intestinal
vein is found in the tail. These should always be carefully removed.
When lobster is opened in the manner explained it may be arranged
handsomely on a dish, and each person can season it at the table to
suit himself.


Lobster Broiled in the Shell.

Divide the tail into two parts, cutting lengthwise. Break the large
claws in two parts, and free the body from the small claws and
stomach. Replace the body in the shell. Put the meat from the claws in
half of the shells it came from, and put the other half of the shells
where they will get hot. Put the lobster into the double broiler, and
cook, with the meat side exposed to the fire, for eight minutes; then
turn, and cook ten minutes longer. Place on a hot dish, and season
slightly with salt and cayenne, and then well with _maitre d'
hotel_ butter. Cover the claws with the hot shells. Garnish the
dish with parsley, and serve.


Broiled Lobster.

Split the meat of the tail and claws, and season well with salt and
pepper. Cover with soft butter and dredge with flour. Place in the
broiler, and cook over a bright fire until a delicate brown. Arrange
on a hot dish, pour Bechamel sauce around, and serve.