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Lobster Bashaws

Prepare the lobster as in the last recipe. Divide the shell into quarters, scrape these thoroughly, and sprinkle over the inside of them some fine dried bread-crumbs. Put in the mixture, cover it thickly with bread-crumbs, pour over the top a quarter of a pound of clarified butter, an ounce over each quarter, and bake in a quick oven. Serve the meat in the shells, neatly arranged on a hot napkin, and garnish with bright green parsley. If on being taken out of the oven the lobster is not sufficiently browned, hold a red-hot iron shovel over it for two or three minutes. Time, ten minutes to bake. Probable cost of a large lobster, from 2s. to 3s. Sufficient for six or seven persons.