Devilled Lobster.
- 1 can of preserved lobster.
- 3 tablespoonfuls of butter.
- 4 tablespoonfuls of vinegar.
- ½ teaspoonful of made mustard.
- A good pinch of cayenne pepper.
- Boiled eggs for garnishing.
- Salt.
Open the lobster-can and empty it into a bowl an hour before using it. Mince evenly. Put vinegar, butter and seasoning into a saucepan, and when it simmers, add the lobster. Cook slowly, covered, half an hour, stirring occasionally. Turn into a deep dish, and garnish with slices of egg. Eat hot with buttered Boston crackers.