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Devilled Lobster

One pint of lobster; one cup of bread crumbs; two hard boiled eggs; one-half lemon; one pint of cream sauce. Cook the lobster for ten minutes in a little water, then drain, and when cold cut into dice. Add the bread crumbs, the egg chopped very fine and the juice of the lemon. For seasoning use generously of salt and cayenne pepper and a grating of nutmeg. Add enough of the cream sauce (see Sauces for Fish, etc.) to make a paste. Fill scallop shells with the mixture, smooth the tops, sprinkle with bread crumbs and brown in a very hot oven.