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Lobster in Shells

Cut an equal quantity of lobster meat and mushrooms into dice. Boil some veloute sauce, together with some essence of mushrooms till properly reduced. Then thicken it with fresh butter and lobster butter in equal proportions, and mix in the lobster and mushrooms. Fill some table shells with the preparation, sprinkle breadcrumbs over the top, pour over a little warmed butter, and bake in a hot oven until browned. Place the shells on a hot dish and serve. Lobster, Newburg Pick all the meat from the shells of two good sized freshly boiled lobsters, and cut it into one-inch pieces, which place in a saucepan over a hot range together with one ounce of fresh butter, season with a pinch of salt and half a saltspoonful of red pepper, two medium-sized truffles, cut into dice-shaped pieces, after cooking for five minutes add a wineglassful of Madeira wine; reduce one-half, say about three to four minutes, then have in readiness three egg yolks in a bowl with half a pint of sweet cream, and beat well together, adding this to the lobster, gently stir for two minutes longer until it becomes thick, pour into a hot tureen and serve.

Lobster on Skewers Take a freshly boiled lobster, cut it into squares, lay them in a bowl to season, with salt, a pinch of pepper, half a pinch of nutmeg, and a tablespoonful of Worcestershire sauce; mix these ingredients well together. Have six skewers and arrange on them first a piece of lobster, then a mushroom, another piece of lobster, then another piece of mushroom, and so on. Lay them on the broiler and broil for eight minutes. Take them off, dress on a hot dish on six slices of broiled bacon, pour over a gill of maitre d'hotel butter, and serve while they are very hot.