2 1b. lobster Few grains cayenne
11/2 cups milk Slight grating nutmeg
Bit of bay leaf 1 teaspoon chopped parsley
3 tablespoons butter 1 teaspoon lemon juice
3 tablespoons flour Yolks 2 eggs 1/2 teaspoon salt 1/2 cup buttered crumbs
Remove lobster meat from shell and cut in dice. Scald milk with bay leaf, remove bay leaf and make a white sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, yolks of eggs slightly beaten, and lemon juice. Add lobster dice, refill shells, cover with buttered crumbs, and bake until crumbs are brown. One-half chicken stock and one-half cream may be used for sauce if a richer dish is desired.