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Lobster En Brochette, Diable

Plunge into plenty of boiling water two fresh lobsters of two pounds each and boil for twenty minutes. Remove and let cool off. Separate the tails and claws; carefully pick out all the meat without breaking; then cut the meat into thin one-inch pieces.

Cut an equal number of pieces of bacon same size as the lobster but exceedingly thin. Arrange the lobster and bacon alternately on six skewers, evenly divided. Season all over with a teaspoon salt and half teaspoon white pepper; gently roll each skewer in devilled butter then in fresh bread crumbs. Lay them on a double broiler and broil for five minutes on each side, or until of a good golden colour. Remove, dress on a hot dish, over six hot toasts, pour one and a half tablespoons melted butter over and serve.