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Lobster, American Style

Wash well two fresh lobsters of two pounds each; cut each one into twelve pieces. Place in a frying pan two tablespoons melted butter, and when thoroughly hot add the lobsters. Season with a level tablespoon salt and a light teaspoon paprika. Mix well with a wooden spoon and let cook for ten minutes, mixing occasionally.

Hash up very finely six sound shallots, half green pepper, the red part of a medium carrot, one bean garlic, two branches parsley, one saltspoon thyme, one sprig bay leaf, and add all to the lobster. Mix all well for one minute, then add half gill sherry, two tablespoons brandy and four medium, ripe, peeled, seeded tomatoes, cut into small pieces. Mix well again, cover the pan and let cook on a rather brisk fire for fifteen minutes. Dress on a hot dish and serve.