No recipes for fish dishes are complete without at least one for that delight of all epicures—the lobster.


The number of lobsters required, 1 pint of prawns, 1/2 a lb. of small mushrooms, butter, 1/2 a tablespoon of flour, a little milk, 2 tablespoons of cream, salt, pepper, cayenne and breadcrumbs.


Remove the meat from a cooked lobster, which should be neatly split, and cut the meat from the body part into neat little rounds. Cut the meat from the claws into small pieces. Have ready about 2 ozs. of prawn butter (see p. 195).

Prepare the following sauce. Put 2 ozs. of plain butter in a saucepan and when melted, add the flour, but do not let it brown. Now add gradually a little hot milk, and finally the cream. Season with salt, pepper and a good dash of cayenne. Simmer very gently for 15 minutes, stirring constantly. Now add the mushrooms and let them simmer till they are quite tender. Add the prawn butter and 15 minutes before serving, add the pieces of lobster. Cook for a few minutes more, then fill the lobster shells with mixture, sprinkle with breadcrumbs, dot with pats of butter and put in the oven for 5 or 10 minutes.