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Lobster Saute in Cream

Plunge three live lobsters of one pound each into a gallon boiling water with a tablespoon salt for twenty minutes. Remove and let cool off. Crack the shells from the bodies and claws, pick out all the meat you can and cut the meat into half-inch pieces. Heat two tablespoons butter in a frying pan, add the lobster, season with a teaspoon salt, two saltspoons paprika and a saltspoon grated nutmeg; then cook the lobster for ten minutes, occasionally stirring meanwhile. Besprinkle with two tablespoons flour, stir well for a minute, pour in two tablespoons sherry, one and a half gills cream and half gill milk. Carefully mix with a wooden spoon, slowly cook for ten minutes, pour into a deep hot dish and serve.

N. B. Thoroughly clean the body shells and save for Wednesday luncheon.