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LOBSTER (a la Carlton)

Divide in two parts lengthwise a fine, live lobster, slightly crush the claws, remove the queen (i.e. a little bag near the head containing some gravel), put the spawn aside in a plate, and work it up with the aid of a fork with two ounces of fresh butter, a little cayenne pepper, a tea-spoonful of parsley, chervil, and tarragon chopped together very finely, the juice of a lemon, and two spoonfuls of sauce piquant (see LOBSTER, SAUCE PIQUANT FOR). Broil the divided parts of the lobster, put them on a very hot silver dish, the flesh side upward, cover up with the above mixture, pour a gill of liqueur brandy round, and set alight when entering the room.