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Stuffed Devilled Lobster

Prepare a lobster forcemeat. Cut the shells of the three lobsters saved from Sunday, into equal halves, lengthwise; lightly trim all around with scissors, carefully seeing that they are thoroughly clean. Divide the force in the six shells equally, lightly smooth the surface with the blade of a knife. Evenly spread a devilled butter over them, lightly roll in bread crumbs, place on a tin, and arrange a few little bits of butter on top. Set in oven to bake for fifteen minutes, remove, dress on a hot dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens and serve.