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Scalloped Lobster

Remove the meat from a two-pound lobster and cut in cubes. Make one and one-half cups of white sauce by melting three tablespoons of butter, add four and one-half tablespoons of flour, one and one-half cups of milk, one-half teaspoon of salt, one-eighth teaspoon of pepper.

Cook until thick. Add the lobster meat, a few grains of cayenne, two teaspoons of lemon juice. Refill the shells, cover with buttered crumbs and bake until crumbs are brown.