1 teaspoonful of curry powder.
1 tablespoonful of minced onion.
3 slices of toast.
Cut the lobster into small pieces and season with half the salt and pepper. Put the butter and onion on the fire, in a frying-pan, and cook until the onion turns a straw color; then add the flour and curry-powder and stir until brown. Gradually add the stock to this, stirring all the while. Season with the remainder of the salt and pepper, and cook for three minutes. Strain this into a saucepan, and add the lobster. Cook for five minutes. Cut the slices of toast in strips and lay in a warm dish. Pour the lobster over these and serve at once.
The toast may be omitted, and a dish of boiled rice be served with the curry.
Fricassee of Lobster.
A fricassee of lobster is prepared the same as a curry; omitting, however, the curry-powder and onion. Milk may be substituted for the meat stock.
Breaded Lobster.
1 large lobster.
1 egg.