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Lobster Farci

2 cups of boiled lobster Yolks of three hard boiled eggs 1 tablespoonful of chopped parsley I tablespoonful of butter 2 tablespoonfuls of bread crumbs 1/2 pint of milk I even tablespoonful of flour 14 nutmeg, grated Salt and cayenne to taste Cut the lobster into small pieces. Put the milk on to boil. Rub the butter and flour together, and stir into the milk when boiling; stir until smooth, take from the fire, add the bread crumbs, parsley, lobster, hard boiled eggs mashed fine, salt, nutmeg and cayenne; mix all well together. Be careful when opening the lobster not to break the body or tail shells. Wash the shells and wipe them dry, and with a sharp knife or scissors cut off the under part of the shell. Now join the large ends of the two tail shells to the body, forming a boat. Put the farci into these shells, brush it over the top with beaten egg, sprinkle lightly with bread crumbs and place in a quick oven for fifteen minutes to brown. Serve hot in the shells garnished with parsley.