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Lobster En Brochette with Fresh Mushrooms

Plunge two one-and-a-half-pound live lobsters in a gallon boiling water with a tablespoon salt for twenty minutes. Drain and let get cold. Crack all the shells, pick out the meat and cut into quarter-inch pieces. Have the same number small heads well picked and cleaned fresh mushrooms. Place the mushrooms in a frying pan with a half tablespoon butter and briskly fry for eight minutes, tossing well meanwhile. Squeeze in the juice of a quarter of lemon, mix well and remove. Arrange the lobster and mushrooms alternately on six skewers evenly, and season all around with a teaspoon salt and half teaspoon paprika. Mix on a plate a half teaspoon freshly chopped parsley with the juice of half lemon, lightly turn the brochettes in it, just to flavour a little, then lightly roll in oil and finally in brad crumbs. Arrange on a double broiler and broil on a brisk fire for five minutes on each side. Remove, dress on a hot dish, spread a little maitre d'hotel butter over and serve.