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Lobster, Cold

Take off the large claws and crack the shell lightly, without disfiguring the fish. Split open the tail with a sharp knife, and dish the fish on a folded napkin, with the head in an upright position in the centre, and the tail and claws arranged neatly round it. Garnish with parsley. Salt, cayenne, mustard, salad-oil, and vinegar may be eaten with it. Sufficient, a medium-sized lobster for two or three persons.