Prawns, Crawfish, Crabs or Lobsters with Raw Fine Herbs Garnishing

After the prawns are cooked, refresh and shell them; leave them whole and saute them in butter, seasoning with salt, pepper, and raw fine herbs, also the juice of a lemon. Crawfish tails may be left whole. For crabs, take out the largest piece, from the crab, and for the lobsters cut them in escalops or slices, three-sixteenths of an inch in thickness; finish them the same as for the above.