Turn into a buttered escollop dish, and cover thickly with crumbs.
Brown in a hot oven, and serve.

White stock may be used instead of the cream. Many people who cannot
eat lobster when prepared with cream or milk, find it palatable when
prepared with stock or water.


Lobster Cutlets.

A lobster weighing between two and a half and three pounds, three
table-spoonfuls of butter, half a cupful of stock or cream, one
heaping table-spoonful of flour, a speck of cayenne, salt, two eggs,
about a pint of bread crumbs, twelve sprigs of parsley. Cut the meat
of the lobster into fine dice, and season with salt and pepper. Put
the butter on to heat. Add the flour, and when smooth, add the stock
and one well-beaten egg. Season. Boil up once, add the lobster, and
take from the fire immediately. Now add a table-spoonful of lemon
juice. Butter a platter, and pour the mixture upon it, to the
thickness of about an inch. Make perfectly smooth with a knife, and
set away to cool. When cool, cut into chops, to resemble cutlets. Dip
in beaten egg and then in bread crumbs, being sure to have every part
covered. Place in the frying-basket and plunge into boiling fat. Cook
till a rich brown. It will take about two minutes. Drain for a moment
in the basket; then arrange on a hot dish, and put part of a small
claw in each one, to represent the bone in a cutlet. Put the parsley
in the basket and plunge for a moment into the boiling fat. Garnish
with this, or, pour a white or Bechamel sauce around the dish, and
garnish with fresh parsley. The quantity given will make six or seven
cutlets.