Brochettes of Lobsters

Plunge some live lobsters in boiling water just sufficiently long to easily detach the meat from the shells; drain them, and break the tail shells so as to obtain all the meat contained therein; cut this up into transversal slices three-sixteenths of an inch thick, season them highly with salt and prepared red pepper (No. 168), immerse them in melted butter, and run skewers (Fig. 176) through the pieces, alternating each one with slices of cooked mushrooms; lay them again in butter, and broil them over a steady fire for twelve to fourteen minutes. Dress them on a dish, pour over some Colbert sauce (No. 451); serve very hot.