Breaded Lobster.

Split the meat of the tail and claws, and season well with salt and
pepper. Dip in beaten egg and then in bread crumbs, which let dry on
the meat; and then repeat the operation. Place in a frying-basket, and
plunge into boiling fat. Cook till a golden brown--about two minutes.
Serve with Tartare sauce.


Stewed Lobster.

The meat of a two and a half pound lobster, cut into dice; two table-
spoonfuls of butter, two of flour, one pint of stock or water, a speck
of cayenne, salt and pepper to taste. Let the butter get hot, and add
the dry flour. Stir until perfectly smooth, when add the water,
gradually, stirring all the while. Season to taste. Add the lobster;
heat thoroughly, and serve.


Curry of Lobster.

The meat of a lobster weighing between two and three pounds, one very
small onion, three table-spoonfuls of butter, two of flour, a scant
one of curry powder, a speck of cayenne, salt, a scant pint of water
or stock. Let the butter get hot; and then add the onion, cut fine,
and fry brown. When the onion is cooked add the flour and curry
powder, and stir all together for two minutes. Add stock; cook two
minutes, and strain. Add the meat of lobster, cut into dice, and