simmer five minutes. Serve with a border of boiled rice around the
dish.


Devilled Lobster in the Shell.

Two lobsters, each weighing about two and a half pounds; one pint of
cream, two table-spoonfuls of butter, two of flour, one of mustard, a
speck of cayenne, salt, pepper, a scant pint of bread crumbs. Open the
lobster and, with a sharp knife, cut the meat rather fine. Be careful,
in opening, not to break the body or tail shells. Wash these shells
and wipe dry; join them in the form of a boat, that they may hold the
prepared meat. Put the cream on to boil. Mix the butter, flour,
mustard and pepper together, and add three spoonfuls of the boiling
cream. Stir all into the remaining cream, and cook two minutes. Add
the lobster, salt and pepper, and boil one minute. Fill the shells
with the mixture, and place in a pan, with something to keep them in
position (a few small stones answer very well). Cover with the bread
crumbs, and brown for twenty minutes in a hot oven. Serve on a long,
narrow dish; the body in the centre, the tails at either end. Garnish
with parsley. If for a large company, it would be best to have a broad
dish, and have four lobsters, instead of two. This is a very handsome
dish, and is really not hard to cook. There is always a little more of
the prepared lobster than will go into the shells without crowding,
and this is nice warmed and served on slices of crisp toast.


Escaloped Lobster.

Prepare the lobster as for devilling, omitting, however, the mustard.