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Deviled Lobster Served in Shells

a Chop the lobster fine, put one tablespoonful of butter and one of flour into a saucepan; mix and then add half a pint of milk; stir until boiling. Take from the fire, and add this sauce gradually to the yolks of three eggs that have been slightly beaten. Add pint of chopped lobster, level teaspoonful of salt, a teaspoonful of fresh red pepper chopped fine, a teaspoonful parsley, a teaspoonful of onion juice (you may like a grating of nutmeg, I do not). Cut the shells, claws, back and tail into oblong pieces. Fill these with the mixture, dust with bread crumbs, and brown quickly in a very hot oven. Serve as quickly as possible.