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LOBSTER (au Gratin)

Take all the meat out of two large lobsters (putting aside the coral and spawn, which can be used for garnishing), mince it very fine, then pound it in a mortar with a wine-glassful of cream, two ounces of butter, and cayenne pepper and salt to taste. When thoroughly smooth fill the head and tail shells with the mixture, cover over with fine bread-crumbs, then small pieces of butter, and heat in a moderate oven for fifteen minutes, adding a little butter from time to time. Arrange artistically on a serviette on a silver dish, sprinkle a little coral over, and garnish with parsley.