Melt butter; add onion; cook until yellow; add flour, curry, liquid; cook until thickened; add eggs, salt and pepper, and coral, if you have it; strain over lobster meat.
Serve on a bed of rice garnished with parsley.
Lobster Suprême
Prepare the sauce as for Suprême Oysters, substituting two cups of chopped lobster for oysters.
Lobster in Red Peppers
Prepared same as Crabs in Red Peppers, substituting one pint lobster meat for crab meat.
Fried Soft-shell Crabs
Prepare crabs by removing sand bags. Raise apron; cut from crab; remove spongy substance surrounding apron. Wipe; season with salt and pepper; dip in crumbs, egg and crumbs; fry in hot fat about three minutes. Serve immediately with Tartare Sauce.