Creamed Lobster
Put on one pint of milk to heat and cut in small pieces one pound of boiled lobster. Gradually melt two tablespoons of butter, and stir into it, when perfectly soft, two tablespoons of flour, one-half teaspoon of salt, one saltspoon of white pepper or paprika, and the juice of one-fourth lemon or one teaspoon of white vinegar. As soon as the mixture is thoroughly blended, add a little of the boiling milk to thin it; stir thoroughly, pour the mixture into the rest of boiling milk, and let the whole cook slowly for five minutes, stirring continually. Then add the lobster, and cook five minutes longer. Some persons prefer a little more salt and pepper in creamed lobster, and to others a level tablespoon of curry-powder will prove an agreeable addition. Sometimes this preparation is placed in buttered scallop shells, sprinkled with fine seasoned and buttered bread and cracker crumbs, and nicely browned in the oven.