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Scalloped Lobster

6 pounds of lobster, live weight 1/2 pint of milk I large tablespoonful of butter I tablespoonful of flour 1 tablespoonful of chopped parsley 1/2 cup of stale bread crumbs Salt and cayenne to taste Put the milk on to boil. Rub the butter and flour together and stir into the milk when boiling. Boil the lobster, open as directed and cut the meat into dice. Put a layer of the white sauce in the bottom of a baking dish, then a layer of lobster, season with salt and cayenne, then a sprinkling of parsley and bread crumbs, then another layer of white sauce, and so on until all is used, having the last layer sauce, sprinkled over with bread crumbs. Put in a quick oven fifteen minutes to brown. Serve in the dish. Or, it may be arranged in small individual dishes or the lobster shells.